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:
covered percent of daily need
