Blueberry Muffins – a delicious recipe with Eggs, Buttermilk, Vanilla, Canola Oil, Sugar, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F.
2
In a large bowl, combine the eggs, buttermilk, vanilla and oil. Mix in one cup of sugar. Add 2 1/4 cups flour and the baking powder and stir to combine.
3
Add the blueberries into a small bowl and toss them in one tablespoon of flour and one tablespoon of sugar. Add the blueberries and the leftover flour and sugar that remain in the bowl into the batter. Mix in the excess flour and sugar thoroughly, and make sure to cover each blueberry with batter. Pour the batter evenly into a greased jumbo muffin pan (recipe makes 6 jumbo muffins).
4
In a small bowl combine one tablespoon of sugar and the cinnamon. Sprinkle the mixture evenly over the tops of the muffins.
5
Bake for about 50 minutes, or until a cake tester comes out cleanly. Enjoy!
1194
kcal
Calories
81
g
Fat
119
g
Carbs
12
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: 2 whole Eggs, 1 cup Buttermilk, 1 teaspoon Vanilla Extract, 1/2 cups Canola Oil, 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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