This blueberry muffin recipe is delicious! It is so good, you'll bake a batch Saturday morning and they'll be gone by Sunday dinner. They can be served as breakfast or dessert. They are light and fluffy, yet dense like a muffin. With just the right amount of blueberries in each muffin, you get a nice burst of flavor in every bite. I'd love to say I grew the blueberries for these muffins myself, but let's get real! Frozen works just fine. : have)
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- 2 1/2 cup(s) all-purpose flour
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 3/4 cup(s) sugar
- 1/4 teaspoon(s) salt
- 2 - eggs, beaten
- 1 cup(s) buttermilk
- 4 ounce(s) butter
- 1 1/2 cup(s) blueberries
Intructions :
- Sift dry ingredients together in a large bowl
- Melt butter in a saucepan until slightly browned
- In another bowl, whisk eggs, buttermilk, and melted butter
- Make a well in dry ingredients
- Pour in liquid ingredients, mixing quickly
- Fold in blueberries
- Grease 24 muffin tins or use cupcake liners
- Spoon batter into greased muffin cups
- Bake at 400 for 20-30 minutes until golden brown.
Rated 5/5 based on 75 Reviews
Keyword : blueberry-buttermilk-muffin-American