Best Buttermilk Blueberry Muffins Recipes

BLUEBERRY BUTTERMILK MUFFINS

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 BUTTERMILK CORN MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
• In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
• In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
• Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
• Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
• In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
• In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
• Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
• The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
• Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. , Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°.
• Grease or line 12 muffin cups.
• Combine cinnamon and sugar for the topping in a small bowl and set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Scrape down the sides of the bowl, then beat in the vanilla.
• Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
• Gently fold in the blueberries.
• Spoon the batter into the muffin cups to about 1/2 full.
• Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
• Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
• Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.

QUICK BLUEBERRY BUTTERMILK MUFFINS

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.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• 1. Sift dry ingredients together in a large bowl.
• 2. Melt butter in a saucepan until slightly browned.
• 3. In another bowl, whisk eggs, buttermilk, and melted butter.
• 4. Make a well in dry ingredients.
• 5. Pour in liquid ingredients, mixing quickly.
• 6. Fold in blueberries.
• 7. Grease 24 muffin tins or use cupcake liners.
• 8. Spoon batter into greased muffin cups.
• 9. Bake at 400 for 20-30 minutes until golden brown.

FRESH BLUEBERRY BUTTERMILK MUFFINS

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.

~ AWESOME BLUEBERRY BUTTERMILK MUFFINS ~

Steps:

• 1. In a small bowl, mix oats, brown sugar and cinnamon. Set aside. Toss blueberries with flour. Preheat oven to 350 degree. Coat muffin tin with non stick cooking spray.
• 2. In a large bowl, beat butter and sugar together until fluffy. Beat in the eggs. Mix flour, soda, baking powder, salt and cinnamon together. Beat in flour mixture alternating with buttermilk and end with flour.
• 3. Carefully fold in the blueberries.
• 4. Spoon 2/3 batter to each muffin cup. Sprinkle oat topping evenly to each.
• 5. Bake for 15 - 20 minutes, or until pick comes out clean.
• 6. Remove from oven and cool for 5 minutes in the pan, then remove and finish cooking on rack. Enjoy these yummy muffins.

GLUTEN FREE BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
• Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
• Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
• Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
• Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
• Nutrition information and more recipe ideas can be found at becel.ca.

BUTTERMILK BLUEBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375 Muffins tins lined with paper or lightly oiled Using an electric mixer beat the butter until light and fluffy, approx 3 min. Gradually add the sugar and beat for 1 minute longer. Add the eggs one at a time and then the lemon juice, lemon zest and vanilla. The mixture may curdle but that is fine. In a separate bowl, sift dry ingredients. Add the dry to the butter mix alternately with the buttermilk in three additions beginning with flour. When fully mixed, gently fold the blueberries into the batter. Spoon the mix into prepared tin and bake 20 to 25 min or till golden on top. Remove from oven and cool. Make glaze and pour over.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Combine blueberries, lemon zest and juice of the lemon to 1/2 cup sugar. Let sit for 30 minutes
• Beat butter,sugar, eggs and vanilla until creamy and fluffy. About 5 minutes medium speed.
• Slow mixer to low. Add dry ingredients and buttermilk alternating portions until blended.
• Add blueberries mixing by hand.
• Use paper liners and spray. Fill muffin tins to just below rim. Bake at 375 degrees for 30 minutes until golden brown. Loosen with knife and cool on rack or paper.

BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375f, grease or line muffin tins, 12 regular, 6 extra large.
• Combine flour, sugar, baking powder, baking soda and salt in large bowl. Toss blueberries in flour mixture. In separate bowl combine buttermilk, egg, oil and vanilla extract.
• Create a well/crater in the center of the flour mixture, pour the buttermilk mixture into the well/crater. Fold gently, just till ingredients are moist. More mixing will result in tough, chewy muffins.
• Spoon batter into muffin tins, filling 2/3 (or more) full. Muffins have a nice crisp top, however, if you'd like a crunchy top, sprinkle with sugar, orange zest mixture.
• Bake on centre rack for 20 mins, perhaps longer if using frozen blueberries. Muffins are done when toothpick inserted in center comes out clean. Let cool 5 minutes. Store in sealed container.