Blueberry Buttermilk Muffins

“I made these Blueberry Buttermilk Muffins for my boyfriend and his family. They loved them. It was so easy to make, and a big hit. My boyfriend”s Dad said that they tasted just like how his mom had made them when he was a boy. And now he is asking my boyfriend to ask me to make him other things. It is really great that something so easy made them so happy! But when 2 big guys are around I would say double the recipe if you want any to yourself!”

“A very good, no problems muffin recipe. I have to confess though, I didn’t have any blueberries. I added chocolate chips and chopped banana to the batter mix. Came out fine and I think this is a good versatile recipe. Made 12 big muffins and only 20 minutes to bake.”

“I made these for ‘zaars muffin day.Great tasting muffin, although I only got 10 big muffins and not the 24 as stated.”

“I was planning on posting this recipe but followed Zaar’s rules and checked to see if it was already published…and it is! Mine varies ever so slightly: it came from a pamphlet provided by the Michigan Blueberry Growers Association. In their recipe, you slightly brown the butter and allow it to cool. Also, they call for 2.5 teaspoons of baking powder along with the baking soda, which gives a lovely high dome. This is the ONLY recipe that I’ve used for the past 20 years; my paper recipe is so old it’s curled around the edges. I always use 2 cups of frozen blueberries and top it off with a cinnamon-sugar sprinkle. It’s also a great recipe to use as a base for other muffins: raspberry, cranberry and strawberry muffins all work with this basic recipe. So glad that this is listed in case my pamphlet disappears! :)”

“These were very yummy, dense, moist blueberry muffins. I increased the sugar to 1 cup, added lemon zest and juice and sprinkled with sugar on top before baking. Made about 16 medium sized muffins. Thanks for the recipe!”

“I didn’t have enough butter, so I used the canola oil instead. I barely had a full cup of buttermilk, so I added a bit of regular whole milk to make a cup, and finally I only had a cup of frozen blueberries, And if nothing else could possibly go wrong, I mistakenly set the oven to 350…despite all that, these blueberry muffins turned out to be the best! They disappeared before I could figure out what I did right! Thanks for posting! I’m sure to bake them again under better circumstances.”

“Did some changes but the results were good.Used 1 1/2 cups flour and 1 cup quick cooking rolled oats {oatmeal}, plus did not have blueberries on hand so I used Saskatoon berries – being from Saskatchewan -Added vanilla.I believe that a recipe is always just the basis for your own imagination and this was a good base.THANX”

“Good recipe.I used 2 1/2 cup whole wheat flour and the oil option, the taste was still excellent.Topped it a sprinkle of turbinado sugar for the extra sparkle.I filled 12 regular muffin cups to the top and it made nice muffin tops.The perfect amount of batter for 12 regular muffins.Love the amount of blueberries too, just right.Thank you”

“These were wonderful. I made just a few adjustments. First, I used 1/4 cup (1 stick) margarine, melted instead of the butter/oil. I did add .5 tsp vanilla and about 1t of lemon zest and 2t fresh lemon juice. Next time I will add even more lemon juice. I also increased the sugar to 1c. I had to cook the for 35 minutes in a 375 degree oven. Oh – and I sprinkled cinnamon-sugar on top before baking. Used frozen blueberries and they did not sink! Will make again!”

“Beautiful big fluffy muffins. Almost perfect! I agree these need a bit more sugar then called for. I’d definately bump up to a full cup. I liked the vanilla and used the butter. But they’re a tiny bit bland to me. Next time I’ll sprinkle the tops with sugar before baking. Thanks so much!”

“I just made a batch of these muffins and they came out wonderful!I used 1 stick melted butter, vanilla extract, and a little lemon juice/zest to the wet ingredients.Then I added a little ground cinnamon to the dry ingredients.I sprinkled a little sugar on top of each muffin before I baked them.I was able to make 18 regular size muffins (20 minutes at 400 degrees).Thank you for sharing a great recipe!”

“these were so easy, and delicious!”

“Pretty good. I subbed applesauce for the fat and these muffins were nice and moist. We did feel they were missing something, some cinnamon or lemon zest maybe.”

“We used self-rising flour which has flour, salt, baking soda, baking powder already. Next time I’d add a bit more sugar, but this time we added a little bit of melted cream cheese frosting on the top. Simple and yummy, thanks for sharing.”

“Wow, these are so good.They are so flavorful, not too overly sweet and perfect.Thank you for sharing with us.”

“I made these last night and they were some of the best blueberry muffins ever.I made them as written with canola oil instead of butter and did include the vanilla.The only extra I added was a little sprinle of cinnamon sugar on top.Thank you for the recipe.”

“Just what I was looking for.I added about a teaspoon of flax seeds and 1 teaspoon of millets.Tricks me into thinking they are healthy and I don’t feel they change the taste at all.Thank you!”

“Delicious light blueberry muffins.Based on other reviews, I did add a bit more sugar (increased to 1 cup) and did add the vanilla.I used frozen blueberries tossed in a bit of the flour mixture.These baked up beautifully for a morning baby shower I helped host.Thanks so much for posting!”

“These were delicious! I only added about a cup of frozen blueberries and I thought it was plenty. I also added the zest of one lemon.The recipe made 36 mini muffins which took 9 minutes to cook.”

“These were perfect, will make again asap! Used fresh blueberries, vanilla, and made three sizes of muffins: regular, jumbo and mini, they all turned out melt in your mouth wonderful.”