- 3 cups self-rising flour
- 1-1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
Reviews forEasy Blueberry Muffins
"These are deliciously moist and flavorful! I added 1 tsp. vanilla. It was perfect! My family and in-laws kept asking for more! : )"
"quick and tasty - my grandchildren love these muffins"
"These were gross. No flavor. Threw the whole batch away."