Blueberry Buttermilk Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 322.1
  • Total Fat: 14.5 g
  • Cholesterol: 21.1 mg
  • Sodium: 203.8 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Blueberry Buttermilk Muffins calories by ingredient
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Number of Servings: 12


    1/2 C vegetable oil
    3/4 C packed brown sugar
    2 Tsp lemon juice
    1 egg, lightly beaten
    2 tsp vanilla extract
    1 Cup buttermilk
    2 1/2 C Flour
    Pinch Salt
    2 1/2 tsp baking powder
    1/2 tsp baking soda
    3/4 to 2 cups fruit (chop if needed)
    1 T chilled butter
    1/3 C packed brown sugar
    1/2 tsp cinnamon
    1/2 c finely chopped walnuts or pecans


1) Preheat oven to 328, and line12 cup muffinpan with liners
2) Mix together flour,salt,baking powder and baking soda.
3) in another bowl mix oil,brown sugar,lemon juice and egg.
4) Once combined, add the buttermilk,and vanilla.
5) Add the wet ingredients to the dry, and mix well. Do not over mix.
6) Add the fruit gently, and let the batter sit for 5 minutes
7) If the batter is watery, add flour. The batter should be quite stiff and hold its shape.
8) Spoon batter into the muffin cups till almost full.
9) Top each muffin with strussel topping. Be generous cause the muffins will expand.
10) Bake for 15 minutes, and reduce heat to 320 and bake another10 minutes.
When the muffins are done, they will spring back when lightly touched.
Combine all ingredients in a bowl until you have a crumbly
mixture. Store in the fridge till needed.

Number of Servings: 12

Recipe submitted by SparkPeople user CO6866.

TAGS:  Side Items |

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