These moist Blueberry Buttermilk Muffins combine brown sugar, nutmeg and vanilla yogurt for a sweet start to the day, or a tasty treat any time. Make a batch for Sunday brunch and watch them disappear!
Ingredients
- 2 Cups of flour
- 1/2 Cup brown sugar, packed
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp lemon peel, grated
- 1/2 tsp nutmeg
- 1 Cup of fresh blueberries
- 1 Cup fat free vanilla yogurt
- 1 Cup of buttermilk
Instructions
Preheat oven to 400F degrees.
Line a muffin tin with paper cups, or coat well with non-stick cooking spray.
Combine flour, sugar, baking powder, baking soda, lemon peel and nutmeg.
Fold blueberries into the flour.
In a small bowl, blend yogurt and buttermilk together.
Slowly stir the yogurt blend into the dry ingredients until the flour is moistened.
Fill each cup 3/4 full with batter.
Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes then move to wire racks to cool completely.
Makes 12 muffins.
Blueberry Buttermilk Muffins
These moist Blueberry Buttermilk Muffins combine brown sugar, nutmeg and vanilla yogurt for a sweet start to the day, or a tasty treat any time. Make a batch for Sunday brunch and watch them disappear!
Servings: 12
Ingredients
- 2 Cups of flour
- 1/2 Cup brown sugar packed
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp lemon peel grated
- 1/2 tsp nutmeg
- 1 Cup of fresh blueberries
- 1 Cup fat free vanilla yogurt
- 1 Cup of buttermilk
Instructions
- Preheat oven to 400F degrees.
- Line a muffin tin with paper cups, or coat well with non-stick cooking spray.
- Combine flour, sugar, baking powder, baking soda, lemon peel and nutmeg.
- Fold blueberries into the flour.
- In a small bowl, blend yogurt and buttermilk together.
- Slowly stir the yogurt blend into the dry ingredients until the flour is moistened.
- Fill each cup 3/4 full with batter.
- Bake 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes then move to wire racks to cool completely.
