Inezs Buttermilk Blueberry Muffins Food
BLUEBERRY BUTTERMILK MUFFINS
This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- 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 till golden brown.
- Bake at 400 F for 20 -30 minutes.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
BUTTERMILK BLUEBERRY MUFFINS
Make and share this Buttermilk Blueberry Muffins recipe from Food.com.
Provided by BeansnRice
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a large bowl.
- Gently fold in blueberries.
- In a separate bowl, combine yogurt and buttermilk.
- Stir wet ingredients into dry ingredients until just moistened.
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in center comes out clean.
- Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 139.4, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.5, Sodium 229.6, Carbohydrate 28.9, Fiber 0.9, Sugar 12.1, Protein 3.6
FRESH BLUEBERRY BUTTERMILK MUFFINS
Make and share this Fresh Blueberry Buttermilk Muffins recipe from Food.com.
Provided by TGirl
Categories Quick Breads
Time 30m
Yield 24 small muffins
Number Of Ingredients 8
Steps:
- Grease or line 24 small muffin cups.
- In a large bowl, sift dry ingredients together and then add milk, eggs, and butter.
- Gently fold in blueberries.
- Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.
QUICK BLUEBERRY BUTTERMILK MUFFINS
Make and share this Quick Blueberry Buttermilk Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 35m
Yield 1 1/2 dozen, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a mixing bowl; set aside.
- Combine egg, buttermilk, and butter; mix well.
- Make a well in center of dry ingredients; pour in liquid ingredients.
- Stir just until moistened.
- Fold in blueberries.
- Fill greased muffin pans 2/3 full.
- Bake at 425 degrees for 20-25 minutes.
- Remove from pan immediately.
Nutrition Facts : Calories 327.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 53, Sodium 699.7, Carbohydrate 54.5, Fiber 1.7, Sugar 21.2, Protein 7
INEZ'S BUTTERMILK BLUEBERRY MUFFINS
Make and share this Inez's Buttermilk Blueberry Muffins recipe from Food.com.
Provided by Margie Brock
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, sugar, baking powder, baking soda, grated lemon peel and nutmeg.
- Combine yogurt and buttermilk and stir in dry ingredients until just moistened.
- Fill paper lined muffin tins 2/3 full.
- Bake at 400°F for 18-20 minutes.
- Cool 5 minutes before moving from pan to rack.
Nutrition Facts : Calories 127.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 221.2, Carbohydrate 27.9, Fiber 0.9, Sugar 11.1, Protein 2.9
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