Blueberry Muffins – a delicious recipe with All-purpose, Sugar, Baking Powder, Salt, Buttermilk, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 degrees F. Line a muffin tin with cupcake papers.
2
In a medium bowl combine the flour, sugar, baking powder, and salt. Create a well in the middle.
3
In a separate bowl combine the buttermilk, milk and egg. Make sure the egg is thoroughly incorporated.
4
Make sure the butter is not hot, and then pour the melted butter in the well of the dry mixture. Pour the milk mixture on top. Stir until combined. Batter will be lumpy.
5
Fold in the blueberries. Do not over mix the batter!
6
Use an ice cream scoop or spoon to pour the batter into the papers, filling 2/3 full.
7
Bake for 15-20 minutes. Sprinkle sugar on the top of each muffin. Wait 5-10 minutes and remove from the tin. Let them cool completely.
8
Note: These muffins taste the best at room temperature.
686
kcal
Calories
51
g
Fat
53
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 1/2 cups Granulated Sugar, Plus Some For Garnish, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.
Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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