BUTTERMILK BLUEBERRY MUFFINS
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
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 145 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate, Fiber 4g protein.
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Shafi Khan
[email protected]These muffins are a great way to start the day. They're light and fluffy, and the blueberries add a pop of sweetness.
saabir Mohamed
[email protected]I'm not a big fan of blueberries, but I loved these muffins! The buttermilk and lemon zest gave them a really nice flavor.
Zikhumbuze Mofokeng
[email protected]These muffins are so delicious and easy to make. I love that I can make them ahead of time and freeze them for later.
Shaheer Hamza
[email protected]I've been making these muffins for years, and they're always a hit. They're the perfect muffin for any occasion.
Magic clan
[email protected]I made these muffins with gluten-free flour, and they turned out great! They were just as light and fluffy as the regular muffins.
Babou Jarju
[email protected]These muffins are a great way to get kids to eat their fruit. My kids love the blueberries, and they don't even realize they're also eating healthy whole wheat flour.
Evangelist Louis Asemah Boahene
[email protected]I love the addition of lemon zest in these muffins. It gives them a bright, citrusy flavor.
Umm rijal
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also a great way to use up leftover buttermilk.
Raj Rani
[email protected]I made these muffins for a potluck, and they were gone in minutes! Everyone loved them.
Kind Kings
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I love that I can use fresh or frozen blueberries.
Adem Mohammed
[email protected]I've made these muffins several times now, and they always turn out perfectly. They're a great addition to any breakfast or brunch menu.
Zowie Anderson
[email protected]These muffins were a hit with my family! They were light and fluffy, with a perfect balance of sweetness and tanginess from the buttermilk and blueberries. I'll definitely be making them again.