Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins
These are one of my favorite muffins. They are so simple and taste so good, why would you even want store bought muffins when these are so easy to whip up.

2 eggs
1 cup buttermilk
1/2 cup sour cream
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/8 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking powder
1-1/2 cups granulated sugar
2 cups all-purpose flour
3 cups frozen blueberries (do not thaw)

  • Preheat oven to 350 Degrees F.
  • Combine all ingredients in a mixing bowl except sugar, flour and blueberries with a wire whisk.
  • Add sugar and whisk well.
  • Stir in flour with spatula. It is ok to have a few lumps - they tend to make better muffins.
  • Fold in blueberries.
Now, you have a choice. Do you want mini muffins or regular sized muffins? I use a cookie scoop that I have (it holds a little less that 2 Tablespoons). For the mini muffins, I spray the pan and place 1 scoop in (it basically fills it almost to the top). For regular muffins, I place a paper liner in the muffin tin and add 2 scoops of batter.

Mini Muffins - Bake about 15 minutes or until lightly golden (Makes 56 mini muffins.)
Regular Muffins - Bake about 25 minutes or until lightly golden (Makes 26 muffins.)

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