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Buttermilk Blueberry Muffins

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

1 dozen

Updated: Nov. 22, 2022
These pretty golden muffins are moist, flavorful and even good for you! Pair one with a hot cup of coffee or tea on a cold winter day for a comforting break. —Jean Howard, Hopkinton, Massachusetts
Buttermilk Blueberry Muffins
Buttermilk Blueberry Muffins Recipe photo by Taste of Home
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon ground nutmeg
  • 1 cup nonfat vanilla yogurt
  • 1 cup buttermilk
  • 1 cup blueberries

Directions

  1. Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  2. Fill 12 greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Editor’s Note: This recipe does not use eggs.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 muffin: 145 calories, 1g fat, 1mg cholesterol, 267mg sodium, 31g carbohydrate, 4g protein.