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    You are in: Home / Recipes / Blueberry Buttermilk Muffins Recipe
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    Blueberry Buttermilk Muffins

    Blueberry Buttermilk Muffins. Photo by Rachel Lynn

    1/1 Photo of Blueberry Buttermilk Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Rachel Lynn's Note:

    June is blueberry picking time in Louisiana. We always pick enough to eat fresh and freeze several quarts also. I have made this recipe several times.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Combine dry ingredients in a mixing bowl and set aside. Combine egg, buttermilk, and melted butter; mix well. Make a well in center of the dry indgredients and still in wet ingredients. Stir until just moistened. Fold in the blueberries. Fill greased muffin pan 2/3 full. Bake 425 degrees for 20 to 25 minutes. Remove from pan immediately.

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    Nutritional Facts for Blueberry Buttermilk Muffins

    Serving Size: 1 (924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 131.6
     
    Calories from Fat 51
    38%
    Total Fat 5.6 g
    8%
    Saturated Fat 3.4 g
    17%
    Cholesterol 25.8 mg
    8%
    Sodium 246.9 mg
    10%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 7.0 g
    28%
    Protein 2.3 g
    4%

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