Flat Topped Blueberry Muffins – a delicious recipe with shortbread Mix, salt, baking soda, cream of tartar, buttermilk, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice.
2
Remove a tbsp of dry ingredients and Russian Mulling Spice.
3
Toss with blueberries in a different bowl.
4
In another separate bowl, stir milk and sour cream together, and set aside.
5
Cream half of the dry ingredients with the butter.
6
Add half of the milk mixture, delicately fold the ingredients together, stopping when barely combined.
7
Add remaining dry and liquid ingredients and fold in only until just mixed.
8
Fold the blueberries in.
9
Spoon batter into prepared muffins tins, filling each cup at least 2/3 full.
10
Bake back for 25 to 30 minutes or until tops are golden and spring back when light pressed.
11
Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
603
kcal
Calories
46
g
Fat
43
g
Carbs
6
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 package shortbread Mix or, 1 1/3 cup gluten free flours and 1/3 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking soda, 1 teaspoon cream of tartar, and more.
Yes, Flat Topped 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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