Blueberry Buttermilk Muffins

September 11, 2012 Published by Dina

I mentioned that with the abundance of blueberries in the markets I have been cooking with them a lot lately. Blueberry muffins are one of our favourites and I make these often so I thought I’d share the recipe today. These muffins are a please-everybody muffins, large and fluffy and made with eggs and dairy but I also have another way of making them, fat free vegan style that is also very good. Maybe I will post the vegan version another time. Let me know if you are interested.

The recipe makes 6 large muffins or 8-10 smaller ones. I don’t usually double recipes (I tend to just make them twice) but you could double this one if you need a lot of muffins. Use non-stick muffin pan and spray it lightly with non-stick vegetable oil to help them slide out of the pan easily. I like to get them out of the pan quickly (no patience to wait) but I suggest that you let them cool for just a bit before removing them from the pan. They have to settle a little when they get out of the oven. I am sure you’d love the recipe. Let me know if you make them.


2 cups self rising flour (or 2 teaspoons baking powder)

1 teaspoon baking soda


2 eggs

1/2 cup sugar

1/4 cup canola oil

1 cup buttermilk

1/2 cup vanilla yogurt

Zest of a small orange or a lemon, finely chopped


1 cup blueberries

1 tablespoon flour


Combine flour and baking soda in  bowl.

In another bowl combine eggs, sugar, oil, buttermilk, yogurt and zest and mix well with a whisk.

Add flour to egg mixture and stir with a spatula to combine but do not overmix.

sprinkle flour over blueberries and toss to coat.

Add berries to the batter, leaving behind any flour that did not cling to the berries.

Using a 1/2 cup measuring cup fill the muffin cups 2/3 full. You can sprinkle a little sugar over the tops of the muffins if you’d like.

Bake at 375 for 20-25 minutes, until tops are golden and muffins are cooked through. Check half way through to see how they are progressing and remove from oven when they are done.

Let them rest for 10 minutes if you can, I don’t always but should, before you tilt and lift them up gently and place on wire rack to finish cooling.

Serve with jam or butter. I won’t tell if you don’t.


Blueberry Muffins
Breakfast pastries


  • EJ says:

    What is self rising flour? Do I use regular flour and then add baking power?

    • Dina says:

      Hi Jade, self rising flower already has the baking powder mixed in it. If you don’t have it use 1 teaspoon of baking powder for each cup flower. Enjoy