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Blueberry Buttermilk Muffins

 
126

With blueberries in season, try these moist and delicious muffins that are easy to make!

Yield

24

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ cups sugar
¼ teaspoon salt
2 large eggs
beaten
1 cup buttermilk
4 ounces butter
1 ½ cup blueberries

Directions

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.

Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries.

Spoon batter into greased muffin cups and bake until golden brown.

Bake at 400℉ (200℃) for 20 to 30 minutes.

Makes 24 muffins.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 12033% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 80mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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