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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
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3.80 from 5 votes

Blueberry Buttermilk Muffins

Author: Jackie Garvin

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.
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