Blueberry buttermilk muffins from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

  • blueberries
  • buttermilk
  • sour cream
  • all-purpose flour
  • plantation sugar
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on June 21, 2019

    One of my favorite blueberry muffin recipes, tender & moist.

  • Rutabaga on September 17, 2017

    I made these again with all white flour, and they were beautifully light, fluffy, and moist - perfect! If I were to make them again with whole wheat pastry flour, I would be sure the batter is very moist to help ward off any dryness.

  • Rutabaga on August 01, 2015

    These muffins are good, and pretty much what you'd expect from a blueberry muffin. Since I ran out of white flour, I ended up using half whole wheat pastry flour. This may have made them slightly drier and denser than they would have otherwise been, although only slightly. Still, while this version was somewhat healthier, I would like to try them again as written to taste the difference.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.