Daddy'S Favorite Blueberry Buttermilk Muffins
Sweet and tender blueberry buttermilk muffins with a hint of buttery richness, perfect for breakfast or snack, appealing to fruit lovers and muffin enthusiasts alike.
Ingredients
Instructions
- Sift all-purpose flour, baking powder, sugar, and salt together in a large bowl.
- Make a well in the center; add buttermilk, beaten eggs, and melted browned butter.
- Mix well until combined; gently fold in blueberries.
- Fill well-greased muffin tins halfway full with the batter.
- Bake at 400°F (200°C) for 20 minutes or until golden brown.
Tips & Substitutions
For lighter muffins, avoid overmixing the batter after adding the wet ingredients. You can substitute plain yogurt or milk for buttermilk if needed. If using frozen blueberries, do not thaw them; this helps prevent the batter from turning blue. Adding a sprinkle of cinnamon can enhance flavor, reminiscent of Cinnamon Spiral Bread.
Serving Suggestions
Serve these muffins warm, perhaps with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with a cup of coffee or tea, perfect for breakfast or a snack. Consider serving them alongside Rosave'S Famous Dip for a delightful brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Daddy'S Favorite Blueberry Buttermilk Muffins contains roughly 92 calories, with 2g protein, 9g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. However, the texture may be denser, so consider adding a little extra buttermilk to keep the muffins moist.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly before adding it to your batter.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. In the morning, simply fill the muffin tins and bake them fresh. Alternatively, bake them ahead of time and freeze for quick breakfasts later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).