Blueberry Muffins Recipe
Deliciously simply blueberry muffins with a buttermilk muffin batter, stuffed full of blueberries with a crunchy brown sugar topping.
Equipment
- Muffin tray
- Mixing Bowls
- measuring cups
- whisk
- oven
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
- 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. These muffins can freeze for 3+ months. I would recommend using tulip muffin cases if you need to use cases. I use a deep muffin tray when baking straight into the tin. Please see the blog post on notes about using a crumble topping as an option - it's delicious. Please see the blog post on details about using fresh vs frozen fruit.
Nutrition
Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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