Easy Blueberry Muffins Recipe

3.5 3 3
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Easy Blueberry Muffins Recipe

Read Reviews
3.5 3 3
Publisher Photo
Blueberry muffins are so easy to make with little effort. They are so delicious and are ready in no time.—Janie Ramming, Duncan, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups self-rising flour
  • 1-1/2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries

Directions

In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Easy Blueberry Muffins in Country Woman May/June 2004, p35

  • 3 cups self-rising flour
  • 1-1/2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  1. In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Easy Blueberry Muffins in Country Woman May/June 2004, p35

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fantasticdreambird User ID: 7470348 216027
Reviewed Dec. 26, 2014

"These are deliciously moist and flavorful! I added 1 tsp. vanilla. It was perfect! My family and in-laws kept asking for more! : )"

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AbbyB User ID: 3456723 68230
Reviewed Jan. 26, 2013

"Quick and tasty - my grandchildren love these muffins"

MY REVIEW
KrisDK User ID: 5744308 92250
Reviewed Dec. 30, 2012

"These were gross. No flavor. Threw the whole batch away."

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