Blueberry Buttermilk Muffins
With blueberries in season, try these moist and delicious muffins that are easy to make!
Yield
24 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
buttermilk
|
|
| 115.6 | ml/g |
butter
|
|
| 355 | ml |
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.
