It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Blueberry Buttermilk Muffins
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- #28391
Moist blueberry muffins made from scratch.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup buttermilk
1/2 cup butter or margarine, melted
2 eggs, beaten
2 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cup fresh or frozen blueberries
directions
Preheat the oven to 400 degrees F. Grease a muffin tin.
Combine the buttermilk, butter, and eggs in a small bowl. Beat well.
Combine the flour, sugar, baking powder, and salt in a large bowl. Mix well then form a well in the center of the mixture. Stir the buttermilk mixture into the well and mix just until moistened. Fold in the blueberries. Do not over mix the batter.
Fill the greased muffin cups 2/3rds full with the muffin batter. Place in the oven and bake at 400 degrees F for 20 minutes or until lightly browned and a toothpick inserted in the middle of a muffin comes out clean.
Remove the pan from the and let the muffins cool in the pan for 5 minutes then remove them to a wire rack to cool completely.
Store the cooled muffins in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 15, 2021
These remind me of blueberry pancakes! Yum! Very tender muffins. Will definitely be making them again.