Blueberry Buttermilk Muffins | Recipes

Blueberry Buttermilk Muffins

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

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



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


  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.

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