recipetineats4.9
Moist Blueberry Muffins
Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that's just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note: the crumb colour is not as white as this muffin because of the brown sugar)KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough muffins.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
2
Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
baking powder3 tsp
3
Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
buttermilk (Note 1)1 cuplarge eggs (, at room temperature, lightly whisked (Note 2))2
4
Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
5
Add blueberries: Stir through most of the blueberries - reserve some for topping.
6
Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
7
Bake 1: Bake for ⏱️ 5 minutes, then turn oven down to 180°C/350°F.
8
Bake 2: Bake for a further ⏱️ 13 minutes (fan) or ⏱️ 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
9
Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)
Nutrition Facts
calories
288 kcal
fat Content
9.8 g
serving Size
114 g
fiber Content
1.4 g
sugar Content
20.3 g
sodium Content
218 mg
protein Content
5.2 g
cholesterol Content
42 mg
carbohydrate Content
45.8 g
saturated Fat Content
3.8 g
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