Easy Blueberry Buttermilk Biscuit Muffins. Two in one! Is it a biscuit or is it a muffin? You be the judge, but whatever you decide I know you will love these light and fluffy muffins, made with buttermilk and bursting with blueberries.

Take your Easy Blueberry Buttermilk Biscuit Muffins up a notch with these toppings.

• Honey
• Blueberry Preserves
• BEFORE baking add a dusting of sparkling sugar
• Butter
• Lemon Curd
• Lemon Butter→CITRUS BUTTER

How to Store and Freeze Blueberry Buttermilk Muffins

How to Reheat Muffins

Are these Blueberry Buttermilk Muffins Healthy?

LIGHT MUFFIN RECIPES

• LOW FAT BUTTERMILK OATMEAL MUFFINS
• CRANBERRY ORANGE MUFFINS
• LOW FAT ZUCCHINI MUFFINS
• FRUIT AND FLAXSEED MUFFINS
• LIGHT RASPBERRY WHITE CHOCOLATE CHIP MUFFINS
• LIGHT BLACKBERRY CHOCOLATE CHIP MUFFINS
• BLUEBERRY BRAN MUFFINS
• LIGHT BLUEBERRY BANANA MUFFINS
• LIGHT APPLE CINNAMON MUFFINS
• MORNING GLORY MUFFINS

Yield: 1 DOZEN

Easy Blueberry Buttermilk Biscuit Muffins

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You will love these light and fluffy muffins, made with buttermilk and bursting with blueberries.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• ¼ cup butter, melted
• 1 cup fresh or frozen blueberries, thawed

Instructions

1. Preheat oven to 400°
2. Line a muffin tin with paper liners.
3. In a large bowl stir to combine the flour, sugar, baking powder and salt.
4. In another bowl beat egg and buttermilk. While whisking slowly stir in the melted butter. Stir the buttermilk mixture into the flour mixture just until moistened.
5. Gently fold in blueberries.
6. Fill muffin cups two-thirds full; bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

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