Blueberry Buttermilk Muffins (w/ whole wheat)


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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 97.3
  • Total Fat: 4.2 g
  • Cholesterol: 22.5 mg
  • Sodium: 87.8 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.7 g

View full nutritional breakdown of Blueberry Buttermilk Muffins (w/ whole wheat) calories by ingredient
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Introduction

Fresh or frozen blueberries work well with these tasty muffins, modified from my mother's recipe. I tend to use a bit less of the sugar and butter than listed, and use lowfat buttermilk, and they're still tasty. I use mini muffin tins to make convenient snacks. Fresh or frozen blueberries work well with these tasty muffins, modified from my mother's recipe. I tend to use a bit less of the sugar and butter than listed, and use lowfat buttermilk, and they're still tasty. I use mini muffin tins to make convenient snacks.
Number of Servings: 36

Ingredients

    1 1/2c white flour
    1 c whole wheat flour
    2 1/2 tsp baking powder
    1/4 tsp salt
    1 c granulated sugar
    1 c buttermilk
    2 large eggs
    1/2 c butter, melted
    1 1/2 blueberrie

Directions

Combine dry ingredients. Beat eggs, mix wet ingredients together. Add wet ingredients to dry, mix gently til barely moist. Fold in blueberries.

Fill muffin tins.

Bake in 400°F oven for 25 minutes (toothpick comes out clean).

Makes about 36 mini muffins or about 12 regular sized muffins.

Number of Servings: 36

Recipe submitted by SparkPeople user FROMBLEWITZ.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Use this recipe sometimes once a week because I really like it a lot and so does my husband!...( Do get reduced fat buttermilk from Trader Joe's if that helps). - 2/14/18

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