Nutritional Info

Nutrition Facts

Serving Size 1 (101g)

Calories 174
Calories from Fat 38 (22%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 5.4mg 2%
Sodium 434.8mg 19%
Potassium 208mg 4%
Total Carbohydrate 29.3g 10%
Dietary Fiber 3.2g 13%
Sugars 1.9g
Protein 5g 10%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Buttermilk Blueberry Muffins

100% would make this recipe again!
Recipe Description
Buttermilk adds a creamy, unique flavor to these muffins. Perfect for serving at breakfast, or a special Sunday brunch.
Prep time
10 min
Cook time
35 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  light brown sugar, firmly packed
1 1/2 Cup(c)  whole wheat flour
2 Cup(c)  fresh or frozen unsweetened blueberries
1/4 Cup(c)  salad oil
1 1/2 Cup(c)  buttermilk
2   eggs
1/4 Teaspoon(t)  salt (optional)
2 Teaspoon(t)  baking soda
1 Tablespoon(T)  cinnamon, ground
4 Teaspoon(t)  baking powder
1 Cup(c)  light brown sugar, firmly packed
1 1/2 Cup(c)  all purpose flour


Combine all purpose flour, whole wheat flour, 1 cup of the sugar, baking powder, cinnamon, baking soda and salt.  In another bowl, beat eggs, buttermilk and oil until blended.  Add to flour mixture and stir just until moistened.  Add blueberries and stir until evenly distributed.  Spoon batter equally into 12 greased 2 1/2 inch muffin cups.  Sprinkle remaining 2 tablespoons sugar evenly over batter in cups.  Bake in a 375 degree F oven until tops of muffins are well browned and spring back when lightly touched, about 35 minutes.

Additional notes

Variation:  Salad oil can be replaced with 1/4 cup butter or margarine that has been melted and cooled.

Terrifc Blueberry Muffin Recipe

Great recipe. I reduced the amount of cinnamon because I don't like a strong cinnamon flavor.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.