Buttermilk Blueberry Muffins Recipe

2.5 4 6
Buttermilk Blueberry Muffins Recipe
Buttermilk Blueberry Muffins Recipe photo by Taste of Home
Publisher Photo

Buttermilk Blueberry Muffins Recipe

Read Reviews
2.5 4 6
Publisher Photo
These pretty golden muffins are moist, flavorful and even good for you! They're great paired with a hot cup of coffee or tea on a cold winter day. —Jean Howard, Hopkinton, Massachusetts
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill 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. Yield: 1 dozen.
Editor’s Note: This recipe does not use eggs.
Originally published as Buttermilk Blueberry Muffins in Taste of Home December/January 2000, p16

Nutritional Facts

1 muffin: 145 calories, 1g fat (0 saturated fat), 1mg cholesterol, 267mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1 cup nonfat vanilla yogurt
  • 1 cup buttermilk
  • 1 cup blueberries
  1. Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  2. Fill 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. Yield: 1 dozen.
Editor’s Note: This recipe does not use eggs.
Originally published as Buttermilk Blueberry Muffins in Taste of Home December/January 2000, p16

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Reviews forButtermilk Blueberry Muffins

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janzimmer User ID: 1092078 270072
Reviewed Jul. 28, 2017

"was not impressed at all - disappointed to waste the ingredients and time on this recipe."

MY REVIEW
homemadewithlove User ID: 4311884 260714
Reviewed Feb. 3, 2017

"Disappointed -texture was very different. I kept adding baking time because center was too wet. I even tossed my berries with flour before folding in. Tasted like a pancake but not a good crumb texture. Will not make again."

MY REVIEW
lhsc User ID: 3202571 203397
Reviewed Jun. 25, 2008

"I too was very disappointed with this recipe. I wonder also if eggs were omitted from it. The muffins are a very strange texture, unedible. Just sorry that the above comment was not submitted before I printed off the recipe!! Would have saved jme from a baking disaster."

MY REVIEW
tinybrush User ID: 3138246 203396
Reviewed May. 30, 2008

"When I tried these muffins, I noticed the recipe didn't mention anything about folding in the berries so I also wondered if eggs were left out or the recipe really didn't call for eggs. They were very coarse textured, nothing I'd make again."

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