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

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

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.

Editor’s Note: This recipe does not use eggs.

Nutrition 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.

Originally published as Buttermilk Blueberry Muffins in Taste of Home December/January 2000

Reviews

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Average Rating:

janzimmer

Jul 28, 2017

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

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.
lhsc

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.
tinybrush

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.