Sentry Foods Recipes

Blueberry Muffins

Customer Rating: Recipe Rated Three and a Half Stars

1 Ratings    1 Comment

Yield: Makes 12 muffins


1 1/4 cups whole wheat flour
1 1/4 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk*
1/3 cup melted butter
2 eggs
1 teaspoon vanilla
1 pint (1 1/3 cups) fresh or frozen blueberries, rinsed and drained
12 teaspoons turbinado sugar (sugar in the raw)
Cooking spray


Preheat oven to 400 degrees F. Generously spray 12 count muffin tin with nonstick cooking spray.

In a large bowl combine flours, granulated sugar, baking powder, baking soda and salt; stir until all ingredients are well blended.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour in the liquid mixture; then add the blueberries. Gently fold ingredients just until moist; do not overmix.

Spoon batter evenly into muffin tin. Cups will be close to full. Sprinkle the top of each muffin with about 1 teaspoon turbinado sugar. Bake for 18 to 22 minutes.

*No buttermilk? Substitute 1 1/2 tablespoons lemon juice and enough milk to make 1 1/2 cups.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Three and a Half Stars

Jennifer O Kansas City, Mo

“I usually bake these muffins on a Monday, then freeze them. Take one out of the freezer, pop it in the microwave and I have breakfast any morning.”

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