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Buttermilk Blueberry Muffins

Name: Buttermilk Blueberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 dozen.
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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

1 dozen

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

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

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.

<b>Editor’s Note:</b> 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.