Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Buttermilk Blueberry Muffins
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 10%
CARBS 39G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER21G TOTAL SUGAR
FAT 11G36% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bakery-style muffins loaded with plump blueberries and a tender, moist crumb from buttermilk. Lovely with both fresh and frozen berries.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups all purpose flour (spooned and levelled)
- 2 teaspoons baking powder
- 3/4 tsp salt (reduce to 1/2 tsp if using salted butter)
- 1 cup + 3 Tablespoons white granulated sugar
- 5 Tablespoons unsalted butter (at room temperature )
- 1/4 cup vegetable oil (or other neutral cooking oil )
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1/2 cup buttermilk (*see Note 1 below)
- 1 1/4 - 1 1/2 cups fresh or frozen blueberries (*see Note 2 below if using frozen blueberries)
- 2-3 Tablespoons granulated white or turbinado sugar (for topping before baking (optional))
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 10%
CARBS 39G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER21G TOTAL SUGAR
FAT 11G36% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 167mg
- Total sugar
- 21g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.