Buttermilk Blueberry Muffins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Buttermilk Blueberry Muffins might be a recipe you should try. For 40 cents per serving, you get a breakfast that serves 12. One serving contains 238 calories, 3g of protein, and 5g of fat. This recipe from Restless Chipotle requires baking powder, salt, sugar, and sugar. 197 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 33%. Try Blueberry Buttermilk Muffins, Best Ever Buttermilk Blueberry Muffins, and Blueberry Buttermilk Muffins for similar recipes.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

21/2 teaspoons baking powder

2 cups fresh blueberries

3/4 cup buttermilk

1 beaten egg

2 cups flour (reserve 1/4 cup)

1/2 teaspoon salt

3/4 cup sugar

Sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

Equipment:

muffin liners

oven

bowl

Cooking instruction summary:

Preheat oven to 375F. Dust the fresh blueberries with the 1/4 cup flour. Set aside. Put paper or silicone liners in muffin cups or spray with baking release spray. Combine remaining 1-3/4 cups flour, sugar, baking powder, and salt in a bowl. Stir in buttermilk, egg, butter, and vanilla extract. Fold in the floured blueberries and any remaining flour with them. Spoon into muffin cups. Sprinkle a little white sugar on the tops if desired. Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes. Turn out to cool completely.

 

Step by step:


1. Preheat oven to 375F. Dust the fresh blueberries with the 1/4 cup flour. Set aside. Put paper or silicone liners in muffin cups or spray with baking release spray.

2. Combine remaining 1-3/4 cups flour, sugar, baking powder, and salt in a bowl. Stir in buttermilk, egg, butter, and vanilla extract. Fold in the floured blueberries and any remaining flour with them. Spoon into muffin cups. Sprinkle a little white sugar on the tops if desired.

3. Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes. Turn out to cool completely.


Nutrition Information:

Quickview
237k Calories
3g Protein
4g Total Fat
46g Carbs
2% Health Score
Limit These
Calories
237k
12%

Fat
4g
8%

  Saturated Fat
2g
18%

Carbohydrates
46g
15%

  Sugar
27g
31%

Cholesterol
25mg
8%

Sodium
122mg
5%

Get Enough Of These
Protein
3g
7%

Phosphorus
287mg
29%

Calcium
177mg
18%

Selenium
8µg
13%

Manganese
0.24mg
12%

Vitamin B1
0.18mg
12%

Potassium
422mg
12%

Folate
42µg
11%

Vitamin B2
0.16mg
10%

Iron
1mg
8%

Vitamin B3
1mg
7%

Vitamin K
5µg
5%

Fiber
1g
5%

Vitamin A
176IU
4%

Vitamin C
2mg
3%

Copper
0.05mg
3%

Vitamin B5
0.24mg
2%

Magnesium
9mg
2%

Vitamin D
0.34µg
2%

Zinc
0.32mg
2%

Vitamin E
0.31mg
2%

Vitamin B12
0.11µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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