Buttermilk Blueberry Muffins
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
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Servings
12
-
Calories
306 kcal
-
Cuisine
International
Buttermilk Blueberry Muffins
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Buttermilk blueberry muffins - reimagined! These aren't your average, plain old blueberry muffins - they're packed with juicy blueberries, dried apricots, oats and crunchy nuts. We use all brown sugar and rich buttermilk for a deep, rich flavour and finish them off with a sprinkle of demerara sugar for that perfect crispy top
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Ingredients
- 200 grams all-purpose flour
- 50 grams porridge oats
- 130 grams dark brown sugar
- 2 teaspoons baking powder
- 1 teapoon ground cinnamon
- ¼ teaspoon salt
- 170 grams buttermilk or 170ml
- ½ teaspoon bicarbonate of soda
- 1 egg large
- 1 teaspoon vanilla extract
- 6 tablespoons neutral cooking oil neutral oil like vegetable or sunflower, generic cooking oil
- 160 grams blueberries fresh or frozen
- 200 grams dried apricots or dried fruit fo choice, like prunes, chopped
- 100 grams walnuts or pecan nuts, chopped
- 6 teaspoons demerara sugar to taste, for sprinkling
Instructions
- Preheat the oven to 200C/390F/gas mark 6.
- Line a 12 x hole muffin pan with muffin liners.
- Chop the apricots and the nuts into rough pieces.
- In a large bowl, combine the all-purpose flour, oats, dark brown sugar, baking powder, ground cinnamon and salt. Mix thoroughly.
- In a separate bowl, whisk together the buttermilk and bicarbonate of soda. A bit of foaming is normal.
- Next, add the egg, vanilla extract and oil. Mix until well combined.
- Add the buttermilk mixture to the dry ingredients and fold gently until just combined. Be careful not to overmix.
- Add the blueberries, chopped apricots and nuts, then gently fold them into the batter until evenly distributed.
- At this point, you have the option to let the batter rest for 30 minutes before scooping it into the muffin cases.
- Using a large spoon or an ice cream scoop, divide the batter equally among the 12 cases. Don't fill them higher than the top of the paper cases.
- Sprinkle demerara sugar on top of each muffin. About half a teaspoon should do, but feel free to adjust to your taste.
- Bake the muffins in the preheated oven for 20-25 minutes or until a cake tester inserted into the middle of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.Enjoy them warm and fresh from the oven, either plain or with a dollop of butter.
Notes
- Afraid not - The acidity in the buttermilk has a very specific job in this recipe, giving rise to the muffins and creating a tender crumb.
- You will not get the same results using plain milk.
- Letting muffin batter rest is optional but can be beneficial.
- Resting the batter allows the flour to fully hydrate, which can make the muffins a bit fluffier and less dense.
- If you have a bit of extra time, let the batter rest for about 30 minutes before scooping it into the muffin cases.
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
15mg
(5%)
Sodium
193mg
(8%)
Potassium
313mg
(7%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
653IU
(13%)
Vitamin C
2mg
(2%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 193mg | 8% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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