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.
And blueberry pickin’.
Eatin’ THE WHOLE blackberry cobbler straight out of the pan.
And picking fresh gardenias for the dining room table.
And spending the night at Nana and Papa’s house and having Blueberry Muffins for breakfast.
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
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
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.
Ann says
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!
Jackie Garvin says
We love to have then over here as much as they love to be here. Enjoy yours as much as you can!
victoria says
Can you use regular all purpose white flour in this recipe?
Jackie Garvin says
You can use regular self rising flour if you’d like. If you use all-purpose, you need to add baking powder.
Victoria says
Thank you! These look yummy and will be made tomorrow!
Jackie Garvin says
Thank you, Victoria! I sure hope you enjoy the muffins.
Yvonne M. says
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?
Jackie Garvin says
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. says
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. 🙂
Jackie Garvin says
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!
huntfortheverybest says
they look yummy!
Jackie Garvin says
Thanks a million! So glad you could stop by.
Maureen says
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. 🙂
Jackie Garvin says
Maureen,
My heart aches for you. I can just imagine how you must miss your little ones.
grace says
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. 🙂
Jackie Garvin says
Grace,
I’m in the buttermilk camp, too. Will not be caught without it, if I can help it.
Beverley Press says
lovely recipe they look so yummy xoxo
Jackie Garvin says
Beverley,
How kind of you. Thank you so much!
Easy Peasy Life Matters says
This sound sooo divine!!! Pinned! Thanks for sharing 🙂
Jackie Garvin says
Thank you. I hope you enjoy