Blueberry Buttermilk Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

 Servings: 12


Another delicious breakfast recipe from my friends at the Dairy Alliance. You could freeze leftovers for the busy morning to pull out and microwave 15-30 seconds.


2 cups whole-wheat flour
1/4 cup ground flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (at room temperature)
1/2 cup light brown sugar
2 large eggs
3/4 cup buttermilk
1/2 cup plain Greek yogurt
1 tablespoon vanilla
1 tablespoon lemon zest
1 1/2 cups fresh blueberries


  1. Pre-heat oven to 350˚.

  2. Mix together first five dry ingredients and set the mixture aside. In a separate bowl, beat 4 tablespoons room-temperature butter with brown sugar until creamy. Add 2 large eggs one at a time, beating well after each addition. Add buttermilk, yogurt, vanilla, and lemon zest. Mix again until well blended. It’s alright if the batter looks a bit curdled. Add the flour mixture, beating on low speed just until the batter is smooth.

  3. Gently fold in blueberries by hand until well mixed. Grease a muffin tin or use liners. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse sugar, such as raw/turbinado, if desired.

  4. Bake at 350˚ for 20-25 minutes, or until a cake tester/toothpick comes out clean when inserted into the center.

  5. Remove from the tin and place on a cooling rack to avoid steaming the bottoms of the muffins.

RecipesFarrah Wigand