Blueberry Muffins (ultra moist!)
These ultra moist blueberry muffins are fluffy and delicious, perfect for breakfast or a snack. A simple recipe with buttermilk for added moisture.
Equipment
- 12 hole muffin tin
Ingredients
Dry Ingredients
- 2.5 cups plain flour all purpose flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda or bi carb soda
- 1 cup white sugar caster, granulated or superfine
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk or substitute with room temperature whole milk + vinegar
- 60 g unsalted butter melted
- 4 tablespoon vegetable oil
- 2 large eggs at room temperature, lightly whisked
- 2 teaspoon vanilla extract
Blueberries
- 250 g fresh blueberries (~2 cups)
Instructions
Preparation
- Preheat oven to 200°C/390°F. Line a 12 hole muffin tin with paper patties.
- Whisk together flour, baking powder, baking soda, sugar and salt in a bowl.
- In a separate bowl, whisk together buttermilk, melted butter, oil, eggs and vanilla.
- Make a well in the flour bowl, pour in the egg mixture. Mix until just combined - do not over mix.
- Stir through most of the blueberries, reserving some for topping.
- Fill muffin tin with batter and top with remaining blueberries.
- Bake for 5 minutes, then reduce oven temperature to 180°C/350°F.
- Bake for a further 13 to 15 minutes until a skewer inserted comes out clean.
- Remove muffins from the muffin tin immediately onto a cooling rack and serve warm or at room temperature.
Notes
Do not over mix the batter; a few lumps are okay.
Nutrition
Serving: 114gCalories: 288kcalCarbohydrates: 45.8gProtein: 5.2gFat: 9.8gSaturated Fat: 3.8gCholesterol: 42mgSodium: 218mgPotassium: 224mgFiber: 1.4gSugar: 20.3gVitamin A: 150IUVitamin C: 5.8mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!