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Easy Buttermilk Blueberry Muffins
1/2 cup butter
1 cup sugar
2 eggs
1-3/4 cups sifted, all-purpose flour
1 tsp. baking powder
3/4 tsp baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 cup buttermilk (the secret behind these sensational muffins)
3/4 cup blueberries (washed and well-drained)
Cream together the butter and sugar until light. Add eggs – one at a time, beating well after each addition.
Sift together the flour, baking soda, salt, baking powder, and nutmeg. Add to creamed mixture alternatively with the buttermilk. Beat well after each addition.
Fold in blueberries. Fill paper-lined muffin pans 2/3 full and bake at 375 degrees for 20-25 minutes.
Yield: 14 – 16 muffins
Note: Experiment with different berries – blackberries and strawberries make excellent muffins as well. I’ve never tried raspberries, oddly enough – but I think I’ll do that one morning this week! My problem is that I’m SUCH a blueberry fan that pulling me away from them isn’t easy.
**** Interested in cutting back your daily salt intake? Read about a troubling new study on my Self Help Blog: How to Cut Back on Salt and Why You Should Do So!
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