Comments on: Blueberry Buttermilk Muffins

By: Cinnamon Streusel Muffins - The Baker Chick

Cinnamon Streusel Muffins - The Baker Chick — Sun, 03 Mar 2024 22:24:58 +0000

[…] Blueberry Muffins […]

By: Audra

Audra — Mon, 20 Nov 2017 19:36:47 +0000

In reply to Erica Coggins. Sometimes frozen blueberries tend to bleed a bit- mine do too- you can make with fresh berries next time if you want them to look differently :)

By: Erica Coggins

Erica Coggins — Mon, 20 Nov 2017 01:19:04 +0000

Hello! I made these and my muffins were VERY purple. Did I do something wrong? I used two cups of frozen blueberries.

By: Francesca

Francesca — Sat, 16 Sep 2017 23:38:53 +0000

I made them today and they were delicious! Thank you for sharing the recipe. I substituted the buttermilk with organic yogurt and it worked well. They are the best blueberry muffins I have ever had!

By: ROSEMARY Lumpkins

ROSEMARY Lumpkins — Tue, 22 Aug 2017 23:01:38 +0000

In reply to Colleen. I did add vanilla Greek yogurt to the milk (I expanded the recipe by half, so I added 1/4 c. Yogurt to 1 c. milk), and it was great, so I cut both the sugar and the vanilla! Also used almond flour and added a few finely chopped walnuts to the topping. They turned out wonderful!

By: Cara

Cara — Wed, 21 Jun 2017 03:25:47 +0000

These are now my staple blueberry muffin recipe. Thank you so much for this recipe!

By: Audra

Audra — Thu, 08 Jun 2017 19:19:29 +0000

In reply to Colleen. That should work fine!