0 from 3 votes
Buttermilk Blueberry Muffins
Moist, fluffy muffins with a lovely tender crumb, these buttermilk blueberry muffins are a sweet bakery-style treat that you can make yourself at home using fresh or frozen blueberries.
Total Time
40 mins
Servings: 12
Calories: 355 kcal
Course:
Dessert
Cuisine:
Australian
Ingredients
- 375 g self-raising (self-rising) flour see my notes for a substitution
- 220 g raw caster sugar
- 250 g blueberries fresh or frozen
- 250 ml buttermilk see my notes for a substitution
- 60 g salted butter melted
- 1 egg lightly beaten
- 2 teaspoon vanilla
- 4 tablespoons vegetable oil
Instructions
- Preheat oven to 180c.
- In a jug or small bowl, combine buttermilk, vegetable oil, vanilla, melted butter and beaten egg then whisk to combine and set aside (the mixture will look a bit curdled, that's normal).
- In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.
- Add blueberries to flour and mix to combine.
- Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - don't overmix!
- Line a 12-hole muffin tin with muffin cases then divide the batter evenly between each hole and bake for 20 - 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- Remove the muffins from the pan and place on a wire rack to cool.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- If you are going to use frozen blueberries for this recipe, don't thaw them first. They will bleed into your batter - same taste but not as pretty. Just make sure they don't have any frost on them.
- Substitute 375g of self-raising flour with 375g of plain (all purpose) flour then add 5 teaspoons of baking powder and sift to combine well.
- Buttermilk substitute - add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has more options.
- The more you mix the batter the tougher and more rubbery the texture of your muffins will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I use a silicone or rubber spatula.
Nutrition Information
Serving
1muffin
Calories
355kcal
(18%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
70mg
(3%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
187IU
(4%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 1muffin | |
| Calories | 355kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 70mg | 3% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.