Nancy showed up at my door one day with these yummy treats. They tasted wonderful so I asked her for the recipe. In my opinion, they’re just right…not too sweet and very tasty. There’s nothing quite like a fresh, warm blueberry muffin topped with your favorite spread. This muffin goes well at breakfast with a fresh-fruit salad. Enjoy!

Nancy’s Blueberry Muffins

1 c. buttermilk*
1 c. brown sugar*
2/3 c. oil
2 eggs
2 t. vanilla
1 t. salt
1 t. baking soda
3 c. flour
2 c. blueberries

Mix together buttermilk, brown sugar, oil, and eggs. Add vanilla, salt, soda, and flour, stirring just to moisten. Gently fold in blueberries and bake in greased muffin cups at 350 for 25-30 minutes. Makes 2 dozen muffins.

*Roberta’s Note: I have used regular milk or soy milk successfully in place of the buttermilk. Also, sugar may be cut down to 3/4 c. cup without sacrificing taste.

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