Prep 40 mins
Cook 0 mins
A bed and breakfast recipe adjusted to suit our family's tastes. We like blueberries - especially in muffins. This is a great snack or take-along if you are late getting out the door. Blueberries can be fresh, frozen or canned for this recipe. I have made this recipe using all three types of berry and each works great.
- 88.74 ml butter or 88.74 ml margarine
- 295.73 ml sugar
- 2 large eggs
- 473.18 ml flour
- 2.46 ml salt
- 9.85 ml baking powder
- 118.29 ml buttermilk
- 113.39 g cream cheese, softened
- 236.59 ml blueberries
- Combine all ingredients in mixing bowl. Mix until moistened.
- Put in greased muffin tins.
- Bake at 375 degrees for 30 minutes.
*Made for Australia/NZ Swap #29* This is a really good muffin recipe ! We prefer less sweet baked goods, so I used 3/4 cup sugar and added 1/2 tsp lemon extract. Was exactly enough batter for 12 muffins and baked completely for 3o minutes. I did toss the fresh blueberries with a tad of the flour mixture prior to adding to the batter, and they stayed well distributed throughout. Thanks for posting, Chef on the Coast.
My son and I enjoyed making and eating thesee. I followed the recipe as written other then I used the other reviewers suggestion and used more blueberries. We loved these. Made for Spring PAC 2009.
Easy and quick muffins to make and very tasty! I used frozen blueberries and had about 1/2 cup left in the bag so went ahead and added those too. My buttermilk was expired so I added skim milk but would have liked to have the bit of zing from the buttermilk. Moist and pretty muffins that my DD will enjoy too. Made and reviewed as a pressie for the 12 Days of Christmas Recipe Swap in the Australia/New Zealand Forum.