(originally made 7/2008)
In anticipation of bringing home some blueberries from my parent's
house yesterday, I wanted to use up the last of my store bought
berries. This recipe was very simple to put together, and baked up
very nicely. Some of the other reviews mentioned an "odd" texture,
but it isn't offputting to the flavor or anything.
I had to do a little switching of ingredients, I had fat free
buttermilk and light blueberry yogurt. I used a cookie scoop to
portion out the batter into the cups, and I always sprinkle the tops of
any muffins with raw (turbinado) sugar before baking, gives them a nice
little crunch and sparkle.
*** Editing to add, on day 2, I do see more of the texture problem
mentioned by reviewers. Almost rubbery. Still taste good, I split
mine and toasted it.
Buttermilk Blueberry Muffins
Recipe By : Taste of Home
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup packed brown sugar -- (used light brown)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon peel -- (used penzey's dried)
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt -- (used light blueberry)
1 cup buttermilk -- (used fat free buttermilk)
In a large bowl, combine the first six ingredients. Gently fold in
blueberries. Combine yogurt and buttermilk; stir into dry ingredients
just until moistened. Fill greased or paper-lined muffin cups two-thirds
full. Bake at 400' for 18-20 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pan to a wire rack.
One serving: (1 each) Calories: 145 Fat: 1 g
Saturated Fat: 0 g Cholesterol: 1 mg Sodium: 267 mg Carbohydrate: 31 g
Fiber: 0 g Protein: 4 g Diabetic Exchange: 2 starch.
"2001 Taste of Home Annual Recipes"