Blueberry Buttermilk Muffins
Recipe: #15540
November 03, 2014
Categories: Breakfast, Snacks, Blueberry, New England, Brunch, Oven Bake, Vegetarian, Sugar, Buttermilk, Muffins, more
"Every summer when visiting my grandparents' farm in Limington as a kid, Maine, a highlight was blueberry picking up on Sawyer's Mountain. We came home with many pails-full, and my grandmother would make all things blueberry from these, including muffins. (If real buttermilk isn't available, place 1 tablespoon white or cider vinegar or lemon juice in bottom of a 1 cup measuring cup; add milk up to the 1 cup line; let sit for 10 minutes; then stir.)"
Original is 16-24 servings
Ingredients
Nutritional
- Serving Size: 1 (77.1 g)
- Calories 201.7
- Total Fat - 7.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 43 mg
- Sodium - 120.5 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 0.9 g
- Sugars - 14.7 g
- Protein - 3.7 g
- Calcium - 80.2 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine 2 1/2 cups flour, baking powder, salt and 1/2 cup sugar (sift together if flour is not pre-sifted).
Step 2
Add buttermilk and mix with a large spoon until dry ingredients are just dampened.
Step 3
Toss blueberries with 2 tablespoons flour to coat and fold into batter.
Step 4
Spoon batter into greased muffin pans, filling each cup 2/3 full.
Step 5
Sprinkle with 1/2 cup sugar (no more than about 1/3 to 1/2 teaspoon per muffin).
Step 6
Bake at 400°F 20-25 minutes.
Tips
No special items needed.
2 Reviews
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