Buttermilk Blueberry Muffins

blueberry muffins sitting in a muffin tin with one sitting on top.

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.

Course Sweet Treat

Cuisine Modern Australian

Total Time 40

Servings

Calories 355kcal

Author Lee-Ann Grace

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

Metric - US customary

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).
250 ml buttermilk, 60 g salted butter, 1 egg, 4 tablespoons vegetable oil, 2 teaspoon vanilla
In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.
375 g self-raising (self-rising) flour, 220 g raw caster sugar
Add blueberries to flour and mix to combine.
250 g blueberries
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.

Video

Notes

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition