Best Blueberry Buttermilk Muffins
What better way to celebrate the season than with the best blueberry buttermilk muffins? They are the perfect balance between wholesome goodness and irresistible taste!
Servings: 12 muffins
Calories: 189kcal
Ingredients
- 250 g spelt flour (2 cups)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ 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 paper liners.
- In a medium-sized bowl, mix the spelt flour, baking powder, baking soda, and a pinch of salt with a spoon. In a separate bowl, whisk together eggs, brown sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
- Sieve the flour mixture into the wet ingredients and gently stir until combined. Coat the blueberries in flour, shake the excess off, and fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each cup about ¾ full. Optional: If you prefer, sprinkle a little bit of brown sugar on top of each muffin before baking to create a sweet, crunchy topping.
- Bake the muffins in the preheated oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Out of buttermilk? – You can use the DIY buttermilk substitute (milk + vinegar/lemon juice). Alternatively, you can use plain yogurt or sour cream as a substitute for buttermilk.
- Don’t overmix! – Mix the ingredients gently using a spatula or wooden spoon. Overmixing can lead to dense and tough muffins.
- Cooling time – Let the muffins cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. It helps the muffins set and prevents them from becoming soggy.