Blueberry Muffins from the Magnolia Cafe

Submitted by grandma2969

"the use of buttermilk in these muffins makes a huge difference..it is the only blueberry muffin recipe we use now..when coating the blueberries, I use some of the alloted flour for this...not extra"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 12 muffins

ingredients

• 3 cups all-purpose flour
• 1⁄4 cup sugar
• 1 tablespoon sugar, for sprinkling
• 1 1⁄2 tablespoons baking powder
• 3⁄4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1⁄2 cups buttermilk
• 6 tablespoons butter, melted and cooled slightly
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 cups blueberries

directions

1. Preheat oven to 350*.
2. Grease well a 12 cup muffin tin.
3. In a large bowl, mix together the dry ingredients, making a well in the center.
4. Stir in the liguid ingredients until just combined, being careful not to overmix.
5. Batter may be lumpy.
6. Gently fold the blueberries into the batter (if using frozen, do not thaw).
7. Fill the muffin cups about three-quarters full.
8. Lightly sprinkle with the 1 tablespoon of sugar.
9. Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
10. Do not overbake!

Reviews

[WW Girl]

Definitely lacking in flavor as chef ck mentioned. I wouldn't make these again.

 

[chef ck]

Good moist texture, but very little flavor; we could only taste the flour. Disappointing use for our fresh blueberries.

 

[Mrs. Duncan Mahogany]

These are absolutely divine! Easy to whip up and the taste is lovely. My son loved to help mixing, filling the tins and sprinkling the sugar on the tops. I was able to squeeze out 18 muffins. Perfect sized for breakfast.

 

[Mary Austin]

I'll have to tell you, I've tried a lot of blueberry muffin recipes, but when the directions start out with "make a well", it's an old one and a good one. These came out great. I used 6 ramekins as opposed to 12 cup tins, and I think the key to this is "do not overmix" and "do not overbake". They are delicious.