- 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
- 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.
Originally published as Easy Blueberry Muffins in Country Woman May/June 2004, p35
Reviews for Easy Blueberry Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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! : )"
Reviewed Jan. 26, 2013
"quick and tasty - my grandchildren love these muffins"
Reviewed Dec. 30, 2012
"These were gross. No flavor. Threw the whole batch away."