Blueberry buttermilk muffins

Adapted from The New York Times This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn't the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully. Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

My old fashioned blueberry buttermilk muffins recipe is based on vintage cookbooks. Using less sugar, smaller portions, less fat yields MORE FLAVOR! These muffins come together easily and are nice for breakfast or afternoon tea.

These blueberry muffins are bursting with juicy fresh blueberries and a sweet crumb topping. They're extra fluffy and moist — thanks to a secret ingredient in the batter!

These Blueberry Buttermilk Muffins with Streusel Topping are light, fluffy and will have everyone thinking you stopped by the bakery before breakfast!

You can feel great about giving your family these Healthy Blueberry Muffins. Lower in fat and sugar, these are the perfect snack!

Enjoy moist blueberry buttermilk muffins with this simple recipe. Perfect for breakfast or snacks!

Better than bakery muffins, these Blueberry Muffins are filled with blueberries, then topped with more blueberries and a crumb topping. They are moist and bursting with blueberries!

Buttermilk Blueberry Muffins are the perfect way to start your day! Every bite is bursting with blueberry flavor and a mouthwatering cinnamon streusel topping!

These quick and easy blueberry muffins are super tender, moist, and soft! They make a great dessert or a snack on the go.

Perfect Blueberry Muffins! Light, moist, studded throughout with sweet berries, & crowned with a buttery, lemon-y crumb topping.