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5
from 1 vote
Blueberry Muffins
Good enough for company!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
Southern
Servings:
12
Author:
Debbie
Ingredients
1/4
cup
regular oats
2
tablespoons
brown sugar
1
teaspoon
ground cinnamon
divided
1/4
cup
butter
softened
1
cup
granulated sugar
2
medium eggs
2
cups
all-purpose flour
1
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
salt
1 1/4
cups
whole buttermilk
1
cup
fresh blueberries
Bakers helper cooking spray
baking cups
Instructions
Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
Add eggs, beating until blended.
Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon;
Add to butter mixture alternately with buttermilk, ending with flour mixture.
Gently stir in blueberries.
Spoon batter into baking cups coated with cooking spray, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake at 350° for 15 to 20 minutes or until tops are golden.
Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
Notes
To prevent the blueberries from bleeding, toss them in flour lightly before stirring into batter.