Easy Blueberry Muffins
Total TimePrep/Total Time: 30 min.
- 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Dec 26, 2014
These are deliciously moist and flavorful! I added 1 tsp. vanilla. It was perfect! My family and in-laws kept asking for more! : )
Jan 26, 2013
Quick and tasty - my grandchildren love these muffins
Dec 30, 2012
These were gross. No flavor. Threw the whole batch away.
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