Blueberry Buttermilk Muffins

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READY IN: 25mins
Recipe by Rachel Lynn

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.

Ingredients Nutrition


  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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