Blueberry Buttermilk Muffins | Recipes

Blueberry Buttermilk Muffins

(63) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:excellent

Buttermilk gives these muffins a moist and fluffy texture, while blueberries make them burst with flavour.

Ingredients

Batter

2 cups 500 mL Robin Hood® Nutri Flour Blend™ Tastes Like White
1 tsp 5 mL baking powder
1/2 tsp 2 mL baking soda
1/2 tsp 2 mL salt
1 egg
1 cup 250 mL buttermilk
3/4 cup 175 mL sugar
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1 tsp 5 mL vanilla extract
1 cup 250 mL blueberries, fresh or frozen

Streusel Topping

2 tbsp 30 mL brown sugar
1/4 tsp 1 mL cinnamon

Directions

  1. Preheat oven to 375ºF (190ºC). Grease or line 12 muffin cups with paperliners.
  2. Batter: Combine flour, baking powder, baking soda and salt in a large bowl.
  3. Whisk egg, buttermilk, sugar, oil and vanilla together in a separate large bowl. Add egg mixture to flour mixture. Add blueberries and stir just until combined. Spoon batter into prepared muffin tins.
  4. Streusel: Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over muffins.
  5. Bake in preheated oven for 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack.

Nutritional Information

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