Blueberry Muffins
Deliciously simply blueberry muffins with a buttermilk muffin batter, stuffed full of blueberries with a crunchy brown sugar topping
Print
Pin
Servings: 12 muffins
Ingredients
- 275 g plain flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 100 g granulated sugar
- 100 g light brown soft sugar (+ extra for sprinkling)
- 125 g unsalted butter (melted)
- 3 medium eggs
- 250 ml buttermilk (see blog post)
- 1 tsp vanilla extract
- 200+ g blueberries
Instructions
- Preheat the oven to 190ºc/170ºc fan and prep a 12 hole deep muffin tray with grease spray or tulip muffin cases
- Add the flour, baking powder, salt, granulated sugar and brown sugar to a large bowl and mix together
- Add the melted butter, eggs, buttermilk, and vanilla to a new bowl and mix
- Pour the wet ingredients into the dry ingredients and fold the mix together until just combined, do not overmix, the batter should still look a little lumpy
- Fold through the blueberries
- Split the mixture between the 12 portions
- Sprinkle on the extra brown sugar
- Bake the muffins in the oven for 25+ minutes until golden and delicious, and a skewer or toothpick inserted into the centre comes out clean (avoiding a blueberry)
- Leave to cool for 15 minutes, and then take them out of the muffin tray
Notes
- These muffins are best on the day of baking, but can last 2-3 days once made
- These muffins can freeze for 3+ months
- I would recommend using tulip muffin cases if you need to use cases
- I use a deep muffin tray when baking straight into the tin
- Please see the blog post on notes about using a crumble topping as an option - it's delicious
- Please see the blog post on details about using fresh vs frozen fruit