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Buttermilk Blueberry Muffins

These pretty golden muffins are moist, flavorful and even good for you! They're great paired with a hot cup of coffee or tea on a cold winter day. —Jean Howard, Hopkinton, Massachusetts
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon ground nutmeg
  • 1 cup nonfat vanilla yogurt
  • 1 cup buttermilk
  • 1 cup blueberries

Directions

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  • Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Editor’s Note: This recipe does not use eggs.
Nutrition Facts
1 muffin: 145 calories, 1g fat (0 saturated fat), 1mg cholesterol, 267mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.

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