Fluffy, fruity and scrumptious, these Balanced Blueberry Buttermilk Muffins are the perfect summer sweet treat to reap all the benefits of this seasonal fruit.
Balanced Blueberry Buttermilk Muffins
Summertime is berrytime and I love to incorporate these flavourful wonders into as many dishes as possible this time of the year. When it comes to blueberries I always think of fluffy muffins to indulge in. Most of the bakery style blueberry muffins though are loaded with tons of sugar and simple carbs. So not the ideal treat to go for when your craving something sweet but want to stay on the balanced side.
That’s why I tried myself on a lighter version of this fluffy dessert. Instead of regular flour I used spelt flour to amp up the complex carbs. Moreover, I used less sugar but without compromising on flavour. Because this scrumptious and balanced treat will satisfy your sweet tooth for sure.
Tips for making this fluffy treat
Making these Blueberry Buttermilk Muffins is easy and quick. It only takes 35 minutes to prepare this fruity treat. The best part? You don’t even need a mixer to whip up this recipe and you are rewarded with fluffy muffins to share with your loved ones.
- Whisk the wet and dry ingredients separately. Then gently whisk in the flour mixture into the wet ingredients.
- Coat the blueberries with flour before adding them to the batter, so the don’t sink to the bottom of the muffins when baking.
- If you have some blueberry muffins left, store them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Craving more berrylicous treats?
Try these raspberry recipes, perfect for reaping all the benefits of this summer fruit:
Balanced Blueberry Buttermilk Muffins
Ingredients
- 250 g spelt flour (2 cups)
- 2 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 100 g brown sugar (½ cup)
- 2 eggs
- 1 tablespoon vanilla extract
- 80 ml vegetable oil (⅓ cup) light-tasting
- 250 ml buttermilk (1 cup)
- 250 g blueberries (1 ½ cups)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a medium-sized bowl, mix dry ingredients (spelt flour, baking powder, baking soda and salt). Set aside.
- In a separate bowl, whisk together eggs, brown sugar, vegetable oil, buttermilk and vanilla extract.
- Sieve flour mixture into the wet ingredients and gently whisk. Coat blueberries with spelt flour, shake excess off and gently fold into the dough.
- Divide dough between 12 muffin tins with an ice cream scoop or spoon. Top of with some more blueberries and bake for about 20 minutes until an inserted toothpick comes out mostly clean. Take out the oven and let cool in the tin for 5 minutes before removing.
- Eat right away or store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
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