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Blueberry Buttermilk Muffins
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 129
% Daily Value**
Total Fat 5g
8%
Saturated Fat 3g
4%
Unsaturated Fat 0g
Cholesterol 33mg
11%
Sodium 68mg
3%
Total Carbohydrate 19g
6%
Dietary Fiber 1g
2%
Sugars 8g
Protein 3g
Vitamin A  3%Vitamin C  2%
Calcium  4%Iron  2%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Buttermilk Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

3/4 Cup Sugar plus extra for coating
4 Ounces Butter or margarine Softened
1 Cup Buttermilk (or 1 1/2 cups whole
1 1/2 Cups Blueberries crushed
1 1/2 Teaspoons Baking Powder soda
1/4 Teaspoon Salt pepper to taste,
1/2 Teaspoon Soda
2 1/2 Cups Flour seasoned with
2 Eggs beaten
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Directions:

1. Sift dry ingredients together in a large bowl.

2. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.

3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.

4. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown.

5. Bake at 400 F for 20 -30 minutes. Makes 24 muffins.

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Dietary Notes:
This recipe is very low-sodium with 68.38mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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