119 Reviews

I made these Blueberry Buttermilk Muffins for my boyfriend and his family. They loved them. It was so easy to make, and a big hit. My boyfriend''s Dad said that they tasted just like how his mom had made them when he was a boy. And now he is asking my boyfriend to ask me to make him other things. It is really great that something so easy made them so happy! But when 2 big guys are around I would say double the recipe if you want any to yourself!

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Amber Miles August 23, 2001

A very good, no problems muffin recipe. I have to confess though, I didn't have any blueberries. I added chocolate chips and chopped banana to the batter mix. Came out fine and I think this is a good versatile recipe. Made 12 big muffins and only 20 minutes to bake.

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dale! May 06, 2002

I made these for 'zaars muffin day. Great tasting muffin, although I only got 10 big muffins and not the 24 as stated.

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Evie* February 14, 2002

I was planning on posting this recipe but followed Zaar's rules and checked to see if it was already published...and it is! Mine varies ever so slightly: it came from a pamphlet provided by the Michigan Blueberry Growers Association. In their recipe, you slightly brown the butter and allow it to cool. Also, they call for 2.5 teaspoons of baking powder along with the baking soda, which gives a lovely high dome. This is the ONLY recipe that I've used for the past 20 years; my paper recipe is so old it's curled around the edges. I always use 2 cups of frozen blueberries and top it off with a cinnamon-sugar sprinkle. It's also a great recipe to use as a base for other muffins: raspberry, cranberry and strawberry muffins all work with this basic recipe. So glad that this is listed in case my pamphlet disappears! :)

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The_Swedish_Chef February 17, 2010

These were very yummy, dense, moist blueberry muffins. I increased the sugar to 1 cup, added lemon zest and juice and sprinkled with sugar on top before baking. Made about 16 medium sized muffins. Thanks for the recipe!

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Karamia January 31, 2011

I didn't have enough butter, so I used the canola oil instead. I barely had a full cup of buttermilk, so I added a bit of regular whole milk to make a cup, and finally I only had a cup of frozen blueberries, And if nothing else could possibly go wrong, I mistakenly set the oven to 350...despite all that, these blueberry muffins turned out to be the best! They disappeared before I could figure out what I did right! Thanks for posting! I'm sure to bake them again under better circumstances.

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Chef Treenie January 22, 2011

Did some changes but the results were good. Used 1 1/2 cups flour and 1 cup quick cooking rolled oats {oatmeal}, plus did not have blueberries on hand so I used Saskatoon berries - being from Saskatchewan - Added vanilla. I believe that a recipe is always just the basis for your own imagination and this was a good base. THANX

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jorgydee July 11, 2010

Good recipe. I used 2 1/2 cup whole wheat flour and the oil option, the taste was still excellent. Topped it a sprinkle of turbinado sugar for the extra sparkle. I filled 12 regular muffin cups to the top and it made nice muffin tops. The perfect amount of batter for 12 regular muffins. Love the amount of blueberries too, just right. Thank you

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Nado2003 June 20, 2010

These were wonderful. I made just a few adjustments. First, I used 1/4 cup (1 stick) margarine, melted instead of the butter/oil. I did add .5 tsp vanilla and about 1t of lemon zest and 2t fresh lemon juice. Next time I will add even more lemon juice. I also increased the sugar to 1c. I had to cook the for 35 minutes in a 375 degree oven. Oh - and I sprinkled cinnamon-sugar on top before baking. Used frozen blueberries and they did not sink! Will make again!

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mrjnee70 April 20, 2010

Beautiful big fluffy muffins. Almost perfect! I agree these need a bit more sugar then called for. I'd definately bump up to a full cup. I liked the vanilla and used the butter. But they're a tiny bit bland to me. Next time I'll sprinkle the tops with sugar before baking. Thanks so much!

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Nikoma February 13, 2010
Blueberry Buttermilk Muffins