Blueberry Muffins Recipe
Deliciously simply blueberry muffins made with a buttermilk batter, packed with blueberries and topped with brown sugar.
Equipment
- Muffin tray
- Mixing Bowls
- Whisk
- measuring cups and spoons
Ingredients
Dry Ingredients
- 275 g plain flour
- 2 teaspoon baking powder
- 0.5 teaspoon sea salt
- 100 g granulated sugar
- 100 g light brown soft sugar (+ extra for sprinkling)
Wet Ingredients
- 125 g unsalted butter (melted)
- 3 medium eggs
- 250 ml buttermilk (see blog post)
- 1 teaspoon vanilla extract
Fruit
- 200+ g blueberries
Instructions
Baking Instructions
- Preheat the oven to 190ºC/170ºC fan and prep a 12 hole deep muffin tray with grease spray or tulip muffin cases.
- Add the flour, baking powder, salt, granulated sugar, and brown sugar to a large bowl and mix together.
- Add the melted butter, eggs, buttermilk, and vanilla to a new bowl and mix.
- Pour the wet ingredients into the dry ingredients and fold the mix together.
- Fold through the blueberries.
- Split the mixture between the 12 portions.
- Sprinkle on the extra brown sugar.
- Bake the muffins in the oven for 25+ minutes until golden and delicious.
- Leave to cool for 15 minutes, and then take them out of the muffin tray.
Notes
These muffins are best on the day of baking but can last 2-3 days once made. They can freeze for 3+ months. Consider using tulip muffin cases for better results.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!