Blueberry Buttermilk Muffins

These moist Blueberry Buttermilk Muffins combine brown sugar, nutmeg and vanilla yogurt for a sweet start to the day, or a tasty treat any time. Make a batch for Sunday brunch and watch them disappear!

Blueberries

Ingredients

  • 2 Cups of flour
  • 1/2 Cup brown sugar, packed
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp lemon peel, grated
  • 1/2 tsp nutmeg
  • 1 Cup of fresh blueberries
  • 1 Cup fat free vanilla yogurt
  • 1 Cup of buttermilk

Method

Preheat oven to 400F degrees.

Line a muffin tin with paper cups, or coat well with non-stick cooking spray.

Combine flour, sugar, baking powder, baking soda, lemon peel and nutmeg.

Fold blueberries into the flour.

In a small bowl, blend yogurt and buttermilk together.

Slowly stir the yogurt blend into the dry ingredients until the flour is moistened.

Fill each cup 3/4 full with batter.

Bake 18 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes then move to wire racks to cool completely.

Makes 12 muffins.

Variations

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