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Buttermilk Blueberry Muffins in a muffin tin.
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5 from 1 vote

Blueberry Muffins

Prep Time15 minutes
Cook Time15 minutes
Course: After School Snack, Baking, Breakfast, Sweet
Cuisine: Australian, Vegetarian
Keyword: blueberry muffins, breakfast muffins, buttermilk blueberry muffins, healthy muffins, muffin recipe, streusel muffins
Servings: 12
Calories: 324kcal
Author: Sneh

Ingredients

  • 2 ½ cups (375 g) plain flour
  • 2 teaspoon baking powder
  • ½ teaspoon flaky salt crushed
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • 1 ¼ cup (310 ml) buttermilk
  • 100 g melted butter
  • 2 eggs whisked
  • 2 teaspoons vanilla extract
  • 250 g frozen or fresh blueberries + extra for topping

For the streusel topping

  • 1/3 cup raw sugar
  • ¼ cup plain flour
  • ¼ cup almond meal
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • ¼ teaspoon flaky salt crushed

Instructions

  • Preheat oven to 200°C (180°C fan-forced).
  • Add plain flour, baking powder, salt, granulated sugar and brown sugar to a large bowl. Mix lightly.
  • Add buttermilk, melted butter, eggs and vanilla extract to a medium bowl and whisk lightly with a balloon whisk.
  • Pour the wet mixture into the dry mixture. Mix with a silicone spoon until just combined (Do not overmix). Add the blueberries and stir through the batter lightly.
  • Make the topping by mixing all the ingredients for it in a bowl.
  • Line 10 holes of a muffin tin with muffin cases. Fill each to about three quarters full of the muffin batter. Sprinkle the top with extra blueberries and the streusel topping.
  • Bake in the preheated oven for approximately 30 minutes. Remove from oven and cool.

Nutrition

Calories: 324kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 328mg | Potassium: 109mg | Fiber: 2g | Sugar: 26g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg