The Pioneer Woman Tasty Kitchen
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Buttermilk Blueberry Muffins

4.81 Mitt(s) 11 Rating(s)11 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 5

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Level: Easy

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Description

This recipe creates muffins that are fantastic right out of the oven but they also do really well frozen and eaten whenever you need a quick breakfast. The basic batter would probably work with all sorts of berries but I’ve only ever put blueberries to the test.

Ingredients

  • ½ cups Unsalted Butter, Softened
  • 1-¼ cup White Sugar
  • 1 Tablespoon Lemon Zest
  • ½ teaspoons Salt
  • 2 whole Eggs At Room Temperature
  • 2 cups All-purpose Flour, Divided
  • 2 teaspoons Baking Powder
  • ½ cups Buttermilk
  • Blueberries (1 Pint)
  • 2 Tablespoons White Sugar

Preparation

Preheat oven to 375 degrees F.

Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.

In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.

Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder.

Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining 1/4 cup of the flour, and fold into the batter.

Divide batter into muffin tins and sprinkle tops lightly with sugar. Bake for 30 minutes or until golden brown.

8 Comments

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scotsma on 1.25.2012

All of mine fell in the middle? Any suggestions?

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jenndk on 12.28.2011

I just wanted to say again(since I already gave a good review) how much I love this recipe. I have made these muffins many times now and have had several people tell me they are the best muffins they have ever had.

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darbym on 7.13.2010

i just made 100 of these for a family reunion. They look and taste delish. I did notice for some reason some of them baked up perfect and some fell in the middle, not many but just random, would not have been a big deal but when making 100 i noticed it. :) I baked for 17 mins and they were perfectly done.
Thanks for sharing.

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uumom2many on 5.18.2010

I just made these and should have read the comments. My first batch came out very brown on the 30 min limit but still not burnt and very edible.

I just added bunches of handfulls of blueberries since I had loose ones and not in a “pint” container. Making regular sized muffins I actually got 24 out of the batch. I also forgot to add the lemon zest and used whole wheat flour and they are still very yummy

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llc77 on 4.17.2010

Made these for breakfast this morning!! They were a hit. I did have to add an extra 1/4 cup of buttermilk but I think it was because I accidentally bought whole milk buttermilk which is a lot thicker than the lowfat version. Also for anyone using dark non-stick muffin pans I only cooked mine about 21 minutes. Great tip for spraying the top of the muffin pan. I will definitely put this one in my breakfast arsenal for special occasions when calories are no worry!

11 Reviews

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terrilw on 4.8.2013

My daughter loves these for breakfast. I make 15 muffins and bake them for 25 minutes. They turn out perfectly.

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esthera on 4.3.2012

The rating on these is a little deceiving, I think. It seems like a lot of people had some issues with them. Mine turned out fine as far as muffins go. The baking time is definitely too long though. I’ll probably be using a different recipe next time.

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rebekahmay on 2.10.2012

delicious! i pinned this a few weeks ago and just made these fabulous muffins today. made them to take on a camping trip this weekend. it will be nice to have such a yummy homemade treat out in the woods! thanks!

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rebeccady on 1.29.2012

even tho i forgot the eggs (early morning snafu?) they were still delicious – go figure! this will be my new go to blueberry muffing recipe.

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scotsma on 1.25.2012

Made these a second time and they were perfect. I added a little extra flour and I made sure that I didn’t over mix when I added the flour and baking powder. None of them fell in the middle this time. Yum!

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