Prep 10 mins
Cook 20 mins
Wonderful breakfast treat-what a way to wake up!
- 2 1⁄2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 2 eggs, beaten
- 1⁄2 cup butter, melted
- 1 1⁄2 cups fresh blueberries
- Grease or line 24 small muffin cups.
- In a large bowl, sift dry ingredients together and then add milk, eggs, and butter.
- Gently fold in blueberries.
- Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.
These muffins were very good. I made 100 of them for a client at work today. I used frozen blueberries and because they were the size of golf balls it posed a minor problem making mini-muffins. The only fault is that the muffins are a touch too sweet. The recipe worked as printed
We loved these--perfect for Father's Day breakfast! I used sour milk instead of butter milk and added some leftover egg whites I had (about 2-3) and used the whole package of blueberries (about 2 cups). These were very light and made almost 2 dozen! Will be making these again this summer. Thanks for posting this great muffin recipe.
just made these and they are great! i substituted half the flour with almond meal, and half the sugar with applesauce. i also added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon. this made about 48 mini muffins for me...which i'll freeze and pull out as quick snacks for my kiddos! next time i may try plain greek yogurt instead of buttermilk for a huge protein kick!