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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Buttermilk Blueberry Muffins Recipe

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This recipe for Buttermilk Blueberry Muffins is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup oil (canola, vegetable, or avocado)
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
3–4 teaspoons coarse sparkling sugar
Directions:
Directions:
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix.
Gently fold the blueberries into the batter.
Use a large scoop to divide the batter evenly into each muffin well. They will be filled to the very top. Sprinkle generously with sparkling sugar!
Bake at 400 degrees for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.

 

 

 

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