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Blueberry Buttermilk Muffins

June 2, 2014
by Jackie Garvin
Blueberry Buttermilk Muffin #blueberry #muffin #southernfood #southern

While it’s hot as blue blazes during the summer in the Deep South, so many summertime activities are memorable.

Like playing in sprinklers ,which always has been and always will be the best summertime fun.

summertime fun

 

And blueberry pickin’.

blueberry pickin'

 

Eatin’ THE WHOLE blackberry cobbler straight out of the pan.

We ate the whole thing. We would like more, please.

 

And picking fresh gardenias for the dining room table.

gardenias

 

And spending the night at Nana and Papa’s house and having Blueberry Muffins for breakfast.

Blueberry Buttermilk Muffins. Made with buttermilk, cream cheese, butter and fresh picked blueberries. #blueberry #muffins #southernfood #southern

Y’all come us!

 

Blueberry Buttermilk Muffins

Cream cheese adds a punch of flavor and adds moisture to the batter. Use either fresh or frozen berries.

yield: 12 large muffins
Preheat oven to 400 degrees

4 ounces softened cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
1/2 cup buttermilk
2 eggs
2 1/2 cups soft winter wheat self-rising flour
2 cups blueberries

Blueberry Buttermilk Muffins. Buttermilk, cream cheese, butter and blueberries come together to make a might fine, stick to your ribs muffin.  #blueberry #muffin #southernfood #southern

With electric mixer, cream together cream cheese, butter and sugar.

Add eggs and buttermilk and mix until well incorporated.

Stir in flour.

Fold in blueberries.

Divide evenly among a 12 cup muffin tin sprayed with a non-stick spray or covered with muffin wrappers.

Bake at 400 degrees for 25  minutes or until tops are golden brown and  a toothpick inserted comes out clean.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Ingredients

  • Blueberry Buttermilk Muffins
  • Cream cheese adds a punch of flavor and adds moisture to the batter. Use either fresh or frozen berries.
  • yield: 12 large muffins
  • Preheat oven to 400 degrees
  • 4 ounces softened cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 1/2 cups soft winter wheat self-rising flour
  • 2 cups blueberries

Instructions

With electric mixer, cream together cream cheese, butter and sugar.

Add eggs and buttermilk and mix until well incorporated.

Stir in flour.

Fold in blueberries.

Divide evenly among a 12 cup muffin tin that has been sprayed with a non-stick spray or covered with muffin wrappers.

Bake at 400 degrees for 25 minutes or until tops are golden brown and a toothpick inserted comes out clean.

http://syrupandbiscuits.com/blueberry-buttermilk-muffins/

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16 Comments leave one →
  1. Ann permalink
    June 2, 2014 12:58 pm

    Those look really yummy and you are really having fun with those grand youngun’s aren’t you?? Enjoy, I’m looking forward to some summer fun with mine too!

    • June 2, 2014 1:23 pm

      We love to have then over here as much as they love to be here. Enjoy yours as much as you can!

  2. victoria permalink
    June 2, 2014 9:17 pm

    Can you use regular all purpose white flour in this recipe?

    • June 2, 2014 9:31 pm

      You can use regular self rising flour if you’d like. If you use all-purpose, you need to add baking powder.

      • Victoria permalink
        June 2, 2014 10:40 pm

        Thank you! These look yummy and will be made tomorrow!

        • June 3, 2014 7:42 am

          Thank you, Victoria! I sure hope you enjoy the muffins.

          • Yvonne M. permalink
            June 3, 2014 1:14 pm

            Ok. Hmm. I followed the exact directions except I used regular flour. I noticed someone asking about that. Why do you need baking powder if you sub in regular flour for the soft winter wheat flour? I didn’t think the soft winter wheat flour had baking powder in it. Isn’t it just a lighter flour? My muffins taste delicious, but the dough was so thick, that I sort of clumped it into the muffin pan and they didn’t rise at all, so they are kind of dense. That being said they are delicious. Just wondering what I did wrong?

            • June 3, 2014 1:29 pm

              You must have used all-purpose flour instead of self-rising which has baking powder, a leavening agent, added. Leavening makes baked goods rise. If you use all-purpose flour, you need to add baking powder yourself.

            • Yvonne M. permalink
              June 3, 2014 1:44 pm

              I printed this out a few days ago and I promise you mine does not say “self-rising” LOL It says: soft winter wheat flour. That would make sense. At first I thought I was going crazy but I pulled the printed copy out of the trash and there it was. OK, I’ll try again with self rising flour next time. They are SO good. Even being a bit dense. :)

            • June 3, 2014 3:05 pm

              I’m sorry, Yvonne. Leaving off self-rising was a mistake I caught after I published. Your muffins made with all-purpose flour got some rise from buttermilk and eggs. I’m glad you thought they had a good flavor. They probably turned out like cream cheese pound cake muffins which I’ve made before. Nothing wrong with that!

  3. huntfortheverybest permalink
    June 3, 2014 12:11 pm

    they look yummy!

  4. June 4, 2014 6:34 pm

    You lucky, lucky woman to have your grands come to spend the night. I miss mine a lot.

    I’d come and spend the night too if I got those magnificent muffins for breakfast. :)

    • June 4, 2014 9:29 pm

      Maureen,

      My heart aches for you. I can just imagine how you must miss your little ones.

  5. June 5, 2014 4:11 pm

    of all the ingredients in my kitchen and pantry, buttermilk is one of the most important to me–it’s so versatile and useful! love this recipe. :)

    • June 6, 2014 1:48 pm

      Grace,

      I’m in the buttermilk camp, too. Will not be caught without it, if I can help it.

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