Light, moist, and fluffy! These Blueberry Buttermilk Muffins are the perfect summer sweet treat to reap all the benefits of the seasonal fruit.
Jump to recipe
Berry season is in full swing, and I love to use berries in all kinds of dishes this time of the year. When it comes to blueberries, I always think of fluffy muffins to indulge in. Unfortunately, most bakery-style blueberry muffins are loaded with refined sugar and simple carbs. So not an ideal treat to go for when you’re craving something sweet but balanced.
That’s why I created a lighter version of this fluffy dessert which turned out amazing. Instead of regular flour, I used spelt flour to add some complex carbs. Moreover, I used less sugar but without compromising on flavour. Because this delicious but healthier treat will satisfy your berry cravings for sure.
Ingredients
- Spelt flour – To add complex carbs to these fluffy blueberry muffins, I opt for spelt flour instead of all-purpose flour.
- Baking powder & baking soda – The leavening agents help the muffins rise and make them light and fluffy.
- Salt – A pinch of salt enhances the flavours of baked goods and balances the sweetness.
- Brown sugar – I used brown sugar for this muffin recipe to add a bit of caramel flavour and moisture to the muffins.
- Blueberries – Buy them when they are in season, if you can, for the best taste. Feel free to use frozen blueberries if you can’t get your hands on fresh ones.
- Buttermilk – The fermented milk adds some flavour and helps to keep the muffins moist.
- Vegetable oil – This is also true for vegetable oil. It ensures a moist muffin.
- Eggs – The eggs should have room temperature when using them for baked goods. Take them out of the fridge before you bake.
- Vanilla extract – Use pure vanilla extract for the best flavour, and if you don’t want to add additional sugar.
Instructions
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. Here are the easy instructions:
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, combine spelt flour, baking powder, baking soda and salt.
- Whisk together eggs, brown sugar, vegetable oil, buttermilk, and vanilla extract in a separate bowl.
- Sieve the flour mixture into the wet ingredients and gently whisk. Coat blueberries with spelt flour, shake excess off and gently fold into the dough.
- Divide the dough between 12 muffin tins with an ice cream scoop or spoon. Bake for about 20-25 minutes until slightly browned on top, and an inserted toothpick comes out mostly clean. Take the blueberry muffins out of the oven and let them cool in the tin before removing them.
Top tip
Lightly coat the blueberries in flour before adding them to the dough. This way, they won’t sink to the bottom when baking.
Recipe FAQs
Can I use frozen blueberries for this recipe?
You can use fresh or frozen blueberries to make these fruity muffins.
Can I use different fruits in these muffins?
You can use other berries or a different fruit to make these healthy muffins. Go with what you like and change the recipe by what’s in season.
How do I store these blueberry buttermilk muffins?
Store the blueberry buttermilk muffins in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Want to keep them longer? Wrap the muffins individually and freeze them in an airtight container or freezer bag for up to 3 months. Taw them in the refrigerator or outside on the counter until ready to eat.
More healthy muffin recipes
Healthy Banana Nut Muffins
Grain-Free Orange Chocolate Chip Muffins
Blueberry Buttermilk Muffins
Ingredients
- 250 g spelt flour (2 cups)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 100 g brown sugar (½ cup)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 80 ml (light-tasting) vegetable oil (⅓ cup)
- 250 ml buttermilk (1 cup)
- 200 g blueberries (1 cup)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, combine spelt flour, baking powder, baking soda and salt.
- Whisk together eggs, brown sugar, vegetable oil, buttermilk, and vanilla extract in a separate bowl.
- Sieve the flour mixture into the wet ingredients and gently whisk. Coat blueberries with spelt flour, shake excess off and gently fold into the dough.
- Divide the dough between 12 muffin tins with an ice cream scoop or spoon. Bake for about 20-25 minutes until slightly browned on top, and an inserted toothpick comes out mostly clean. Take the blueberry muffins out of the oven and let them cool in the tin before removing them.
Notes
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Leave a Reply