Buttermilk Blueberry Muffins
These Buttermilk Blueberry Muffins are seriously delicious since the buttermilk adds moisture and results in a delicious soft tender muffin without adding extra fat.
Ingredients
- 2 ½ cups 325g all-purpose flour
- ½ cup 100g granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 egg
- 1 cup 250 ml buttermilk
- ½ cup 120 ml vegetable oil
- 1 tsp vanilla extract
- 1¾ cups 250g fresh or frozen blueberries
Instructions
- Preheat your oven to 180° C.
- Line your muffin tin with muffin cases or grease the muffin tin with cooking oil.
- In a large bowl whisk the flour, sugar, baking powder, baking soda and salt till well incorporated.
- In another bowl, mix together the wet ingredients, that is the egg, buttermilk, oil and vanilla extract until well combined.
- Mix the contents of the two bowls gently together till well incorporated. Avoid overmixing. Fold in the blueberries.
- Using an ice-cream scoop or spoon, fill in the prepared muffin cases with the batter. Makes 12 muffins.
- Bake about 20 – 25 minutes or until a skewer inserted on the center of the muffins comes out clean.
- Allow to cool then enjoy with your favorite breakfast drink or juice.
Notes
You can opt to fold in the blueberries either in the dry ingredients or after mixing the dry with the wet ingredients.
How to make your own buttermilk:
Add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let stand for 5-10 minutes and voila!
Add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let stand for 5-10 minutes and voila!
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