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5.0 from 3 votes

Buttermilk Blueberry Muffins

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 306 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: International

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 large egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons oil neutral oil like vegetable or sunflower
  • 160 grams blueberries fresh or frozen
  • 200 grams dried apricots, chopped or dried fruit fo choice, like prunes
  • 100 grams walnuts or pecan nuts, chopped
  • 6 teaspoons Demerara sugar for sprinkling to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 200C/390F/gas mark 6.
  2. Line a 12 x hole muffin pan with muffin liners.
  3. Chop the apricots and the nuts into rough pieces.
  4. In a large bowl, combine the all-purpose flour, oats, dark brown sugar, baking powder, ground cinnamon and salt. Mix thoroughly.
  5. In a separate bowl, whisk together the buttermilk and bicarbonate of soda. A bit of foaming is normal.
  6. Next, add the egg, vanilla extract and oil. Mix until well combined.
  7. Add the buttermilk mixture to the dry ingredients and fold gently until just combined. Be careful not to overmix.
  8. Add the blueberries, chopped apricots and nuts, then gently fold them into the batter until evenly distributed.
  9. At this point, you have the option to let the batter rest for 30 minutes before scooping it into the muffin cases.
  10. 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.
  11. Sprinkle demerara sugar on top of each muffin. About half a teaspoon should do, but feel free to adjust to your taste.
  12. 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.
  13. 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

Calories 306kcal (15%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Trans Fat 0.03g Cholesterol 15mg (5%) Sodium 193mg (8%) Potassium 313mg (9%) 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

% 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.