Saturday, August 02, 2008

Buttermilk Blueberry Muffin Recipe

These light, tender and moist muffins contain soft, juicy blueberries. We like to serve them warm from the oven so the tops are still crunchy. The muffins are best eaten within two days of making.

When testing this recipe with frozen blueberries that had a lot of frozen juice attached, we found that the juice rapidly melted into the batter. Although this added significant blueberry flavour to the muffins, a bright purple batter resulted. If you would prefer to minimise this, place the frozen berries in a strainer and quickly rinse them with cold water, tip onto a double thickness of paper towel, and then refreeze until required.

When testing this recipe with fairly firm, fresh blueberries, we found that no noticeable amount of juice escaped, and as a result, the cakey part of the muffins was less flavoursome. If you would prefer the berries to flavour (and colour) the batter, you could lightly crush about a quarter of the fresh berries before adding them to the mixture.

Makes 12 muffins.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

210g (1 1/2 cups) frozen (unthawed) or fresh blueberries
1 large egg (we use eggs with a minimum weight of 59g)
1 teaspoon vanilla extract (2 teaspoons natural vanilla essence)
125ml (1/2 cup) oil (we use sunflower oil, but any mild-flavoured oil can be used)
208ml (3/4 cup plus 1 tablespoon) buttermilk
300g (2 cups) self-raising flour
168g (3/4 cup) caster sugar (finely granulated sugar)

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

Line 12 holes of a muffin pan (1/3 cup capacity holes) with paper or foil cases that measure about 5cm across the base and 8cm across the top.

If you are using frozen blueberries, weigh or measure them, and then return to them to the freezer.

Using a fork or whisk, beat egg, vanilla, oil and buttermilk together in a medium bowl until well combined. ©

Stir self-raising flour and caster sugar together in a large bowl until well combined. Add the blueberries and stir gently to coat with flour mixture. Make a well in the centre of the flour mixture.

Pour wet ingredients into the well in the dry ingredients.

Using a spoon or spatula, gently fold ingredients together until just combined. Don't over mix the batter as this may make the muffins tough and release too much purple colour into the batter.

Divide the batter evenly among the cases.

Bake for about 23-25 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of a muffin comes out without any batter attached.

Leave muffins to cool in the pan for five minutes.

Serve, or transfer to a wire rack to cool. Store cooled muffins in an airtight container at room temperature or in the freezer.


Blogger susan said...

Those look so good! I love blueberry muffins, yum!

5/8/08 12:28 pm  
Anonymous Anonymous said...

i dont have self raising flour ...have looked for it here in berlin and didnt find maybe havent been in the rigth shops, what are the measures with backing powder?

16/8/08 2:06 am  
Blogger tmr_72 said...

I have made a double batch and the mix was very dry - I had to add more liquid. Even then the mix was not wet. Can you advise why this might be so?

25/8/08 4:38 pm  
Blogger Amanda and Debbie said...

We find that the mixture is quite wet. Is it possible that you forgot to double one of the wet ingredients?

26/8/08 10:05 am  
Anonymous Anonymous said...

This is my new blueberry muffin recipe. Perfect tender crumb and proportion of blueberries. Great recipe. Thankyou

2/9/08 10:12 am  
Blogger Amanda and Debbie said...

To the person who asked about a self-raising flour substitute: You could use 4 teaspoons baking powder and 280g plain (all purpose) flour to replace the self-raising flour in this recipe.

3/9/08 10:02 pm  
Anonymous Anonymous said...

Delicious!! Was a bit worried whilst making them as the mixture seemed more like a dough..but they were beautiful & moist. Next time I might even try a few white choc chips!

8/10/08 3:58 pm  
Blogger Eck23 said...

These muffins are fantastic! I am always looking for new muffin recipes and this is the best one I have come across in a while.

29/11/08 1:19 am  
Anonymous Anonymous said...

These weer quite good but not outstanding. didnt know whether to make this buttermilk recipe or the other blueberry one on this website. will test the other one as well to see the difference !

20/12/08 2:09 pm  
Anonymous Anonymous said...

I'm finding a muffin recipe that uses rolled oats in it.
Do you think I can add rolled oats into this recipe?

1/4/09 6:14 pm  
Blogger Amanda and Debbie said...

You could try adding rolled oats to this recipe, but you may get a better result if you use a recipe that was designed to include rolled oats.

2/4/09 10:17 am  
Anonymous Anonymous said...

I would like to make these and I saw also the other blueberry muffin recipe.

1) I have no sour cream so I looked at this recipe, but I have noidea what is buttermilk. There is none that I have seen in the supermarket that is classed as "buttermilk" could you explain where I purchase this from or how I can possibly make buttermilk ?

15/4/09 5:05 am  
Blogger Amanda and Debbie said...

Hi Anonymous

What country do you live in?

19/4/09 5:55 pm  
Blogger Amanda said...

I made these this afternoon, and they are very light & spongey in texture, and crunchy on top. I used normal milk as I didn't have any buttermilk and they were still delicious. This recipe is a keeper...!

9/7/09 6:33 pm  
Anonymous Anonymous said...

i love ur recipes n tips!! thank u for sharing them with us! this will definitely be my muffin recipe for life! i made 2 batches of this in a week. both times i did not have blueberries, i subsituted it once with cranberries (too sour!) n the other time with cooked apples!! yummy!!

12/1/10 8:11 pm  
Anonymous Kelsey said...

i was just wondering which would work and taste better freash blueberries or frozen ones??

17/1/10 4:26 pm  
Blogger Amanda and Debbie said...

Hi Kelsey

When blueberries are in season in our area, and we are able to buy fresh berries with good flavour, we use fresh berries. Otherwise, we use frozen ones.

19/1/10 9:34 pm  
Blogger thedancingdumpling said...

The mixture was a little dry, and the batter kinda retained its shape when put in the oven. It didn't smooth out like yours. I live in Malaysia and was wondering if the humidity affected it. Also, can I use melted butter in place of the oil? The batter seemed rather bland.

17/2/10 7:10 pm  
Blogger Amanda and Debbie said...

Hi Jeane

Our muffin batter is fairly runny. Did you make any changes to the ingredients or quantities? We don't think that humidity would make the muffin batter drier.

We haven't tested the recipe with melted butter in place of the oil, but we can see no reason why it wouldn't work.

9/3/10 8:03 pm  
Blogger dree said...

I made these last night and they were beautiful. Unfortunately the did not rise high enough like yours (I definitely used s.r flour), any ideas why?

15/3/11 11:11 am  
Blogger Oh Jiraporn said...

All recipes I tried from your site are successful, including this one. Thank you and Happy New Year!

31/12/12 12:25 pm  
Anonymous Anonymous said...

I made these and took them to work and everyone loved them!

14/2/13 3:56 am  
Blogger Amy said...

I cut down the sugar to 100g and the muffins still turned out great - sugary crust top and fluffy center. Thank you for the recipe.

29/12/13 5:21 pm  

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