Ingredients
-
2 1/2
-
1 1/2
-
1/2
-
3/4
-
1/4
-
2
-
1
-
4
-
1 1/2
-
1
-
-
-
-
-
Directions
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. 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.,04/11/2021 made these today, had leftover buttermilk and a mess of blueberries, raspberries, and strawberries.. made a double batch which made 2 dozen muffins and a big coffee cake. OH MY LORD these are SO GOOD! Followed recipe exactly, just didnt brown butter but let melt in oven while it heated up, and added a tablespoon of Almond Extract. 24 minutes at 400 was perfect.,Awful, like trying to bake a pudding, even with small molds there was no rise and very little browning. They never even solidified in the middle. I added a 1/4 more buttermilk and a tbsp of flax to it. I was so excited for muffins….
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Steps
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1
Done
|
Sift Dry Ingredients Together in a Large Bowl. |
|
2
Done
|
in Another Bowl, Whisk Eggs, Buttermilk and Butter That Has Been Melted and Browned Slightly. |
|
3
Done
|
Make a Well in Dry Ingredients and Pour in Liquid Ingredients, Mixing Quickly. |
|
4
Done
|
Fold in Blueberries. |
|
5
Done
|
Spoon Batter Into Greased Muffin Cups and Bake Till Golden Brown. |
|
6
Done
|
Bake at 400 F For 20 -30 Minutes. |
