Blueberry Muffins

I really felt like making muffins, as a foodie half of it for me is thinking of an idea, researching, developing, trying, making, baking and then finally eating.

It is the process that I love the most, of course the final outcome is important but getting there is half the fun. Ken and I talk about food all the time, creating and testing ideas out in each others brain even before any ingredient has been actually brought out.

I wanted to make a cranberry lemon muffin (and I did, which you will see later) but Amber talked me into her favorite first, Blueberry Muffins!!

Blueberry Muffins by Noshing With The Nolands (Small)I went to Ida’s Barefoot Series of Cookbooks as I have made some of her muffin recipes before. The one that I adapted from this time had a big crunchy and yes yummy streusel topping but Amber nor myself wanted that. I also amped up the healthy with some whole wheat flour. Well, they are all gone, disappeared in a flash. Not a drop of butter is needed with these moist muffins, just break into them and start eating!! ENJOY!!

Blueberry Muffins
Recipe type: Bread
Serves: 18-20
A deliciously moist and flavorful blueberry muffin.
  • 2 cups all purpose flour
  • 1½ cups whole wheat flour
  • 4½ tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups buttermilk, shaken
  • ½ cup butter, melted and cooled
  • 1½ tsp. grated lemon zest
  • 2 large eggs
  • 2 cups blueberries
  1. Line a muffin pan with muffin liners. Preheat oven to 375F.
  2. Whisk the dry ingredients together in a large bowl. In another bowl mix together all the other ingredients but the blueberries. Stir the buttermilk mixture into the flour mixture using a fork and mix until just blended. Fold in the blueberries and do not over mix!
  3. Fill the muffin liners until almost full. Bake 20-25 min. until golden brown. Let cool in the pan for 10 and then pop out onto a rack to cool completely.

Adapted from Barefoot Contessa’s Back to Basics cookbook

Blueberry Muffins by Noshing With The Nolands (2) (Small)



  1. says

    Tara, these are just beautiful! They’re cheerful like spring (and I am so ready for spring!). I love the addition of the whole wheat flour. I just bought buttermilk, so this is perfect timing! :)


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