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
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
Reviews
was not impressed at all - disappointed to waste the ingredients and time on this recipe.
Disappointed -texture was very different. I kept adding baking time because center was too wet. I even tossed my berries with flour before folding in. Tasted like a pancake but not a good crumb texture. Will not make again.
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I too was very disappointed with this recipe. I wonder also if eggs were omitted from it. The muffins are a very strange texture, unedible. Just sorry that the above comment was not submitted before I printed off the recipe!! Would have saved jme from a baking disaster.
When I tried these muffins, I noticed the recipe didn't mention anything about folding in the berries so I also wondered if eggs were left out or the recipe really didn't call for eggs. They were very coarse textured, nothing I'd make again.
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