Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Looking for a tasty weekday breakfast idea?
Or something to send with the kids for lunch?


½ cup (125 mL) butter
1 cup (250 mL) granulated sugar
¼ cup (60 mL) packed brown sugar
¼ tsp (1 mL) salt
2 eggs
¾ cup (175 mL) buttermilk
2 cups (500 mL) all purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) of fresh blueberries


Prep time: ,
Cook time: ,
Total time:


Makes: 6


Preheat oven to 375ºF (190ºC)

Cream together the butter and sugars beating until fluffy.
Add salt.
Add one egg at a time beating well between each addition.
Add the buttermilk to the butter mixture and beat to combine.
Mix together flour, baking powder, and baking soda.
Create a well in the centre of the dry ingredients.
Pour the wet mixture into the dry and mix until moist - Don't over mix.
Fold in the blueberries.

Fill each muffin cup approximately 3/4 of the way full.
Bake for 14-17 minutes or until edges are lightly browned and a toothpick inserted in the centre of the muffins comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely before storing.

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Blueberry Buttermilk Muffins Recipe
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