Thursday, December 12, 2013

Buttermilk Blueberry Muffins


Recipe Source: Joy of Baking

Ingredients:  [Makes 12 regular size muffins]

325g plain flour
150g caster sugar
2 tsp baking powder
1/2 baking soda
1/4 tsp salt
125g fresh blueberries

zest of one orange
1 large egg, lightly beaten
1 cup buttermilk
120ml canola oil
1 tsp vanilla extract
  • Preheat oven to 180 deg C.  Line a 12-cup muffin pan with paper casings.
  • In mixing bowl, combine all the dry ingredients (A). Gently fold in the berries. 
  • In a measuring cup, whisk together the wet ingredients (B).
  • Pour the wet ingredients into the dry ingredients and stir only until the ingredients are combined.  Do not over mix.
  • Using an ice cream scoop, fill each muffin cup almost full with batter.
  • Place the muffin pan into the oven and bake until a skewer inserted into the centre of a muffin comes out clean (about 20 - 25 minutes).
  • Transfer muffin pan onto a wire rack to cool for about 10 minutes before removing muffins from the pan.
 Note:  Bake a little longer if using frozen berries.


  1. Hi Veronica
    When I read "buttermilk blueberry muffins" at the heading, I already knew this muffins are definitely good, moist and soft.....and when I further notice the source is Joy Of Baking, this recipe is a winner and a keeper for sure. Stephanie Jaworski never fails in her recipe.

  2. this must be really soft... i love recipes with buttermilk... bookmarked... thanks for sharing

  3. Hi Veronica, I'm always happy to see muffins that rose well and stay that way. Even better when they are moist and soft. Yours must be.


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