Buttermilk blueberry muffins - reimagined!
These aren't your average, plain old blueberry muffins - they're packed with juicy blueberries, dried apricots, oats and crunchy nuts.
We use all brown sugar and rich buttermilk for a deep, rich flavour and finish them off with a sprinkle of demerara sugar for that perfect crispy top.
They're super easy to make and absolutely perfect for breakfast.
Jump to:
- What's to love about this recipe
- Key ingredient notes and substitutions
- Can you use regular milk instead of buttermilk?
- Should you let the muffin batter rest?
- Step-by-step-instructions
- Storage
- Freezing
- Serving suggestions
- Recipe
- Can you use regular milk instead of buttermilk?
- Should you let the muffin batter rest?
- More snacks on-the-go
What's to love about this recipe
- Whips up in just over 30 minutes.
- Ideal muffin for a filling breakfast on the go or a lunch box treat.
- Perfect mix of sweet and tangy, crunchy and fluffy.
- Super easy to make and everything can be mixed by hand.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Can you use regular milk instead of buttermilk?
Afraid not - The acidity in the buttermilk has a very specific job in this recipe, giving rise to the muffins and creating a tender crumb.
You will not get the same results using plain milk.
Dark brown sugar
We're using all dark brown sugar to give these muffins a richer, deeper flavour.
The molasses in dark brown sugar adds a subtle caramel note and it helps keep the muffins moist and tender,
You can use light brown sugar if needed but try to avoid white sugar - it just doesn't work with the character of this specific recipe.
Oats
Stick to good old-fashioned rolled oats, not instant oats.
Blueberries
Both fresh and frozen blueberries work great.
You can defrost and drain frozen blueberries if you like but we just toss them into the mix straight from the freezer. It works perfectly.
Dried apricots
If available, opt for rehydrated, soft apricots for a juicy bite.
Otherwise, feel free to use your favourite dried fruits, like chopped prunes or apple rings. Or a combination!
Demerara sugar
We use a sprinkle of demerara sugar on top of the unbaked muffins for a crunchy, caramel-like finish.
It doesn't melt during baking, so it stays crisp and adds a nice texture.
Should you let the muffin batter rest?
Letting muffin batter rest is optional but can be beneficial.
Resting the batter allows the flour to fully hydrate, which can make the muffins a bit fluffier and less dense.
If you have a bit of extra time, let the batter rest for about 30 minutes before scooping it into the muffin cases.
Step-by-step-instructions
1. Preheat the oven to 200C/390F/gas mark 6.
2. Line a 12-cup muffin pan with muffin liners.
3. Chop the apricots and the nuts into rough pieces.
4, In a large bowl, combine the all-purpose flour, oats, dark brown sugar, baking powder, ground cinnamon and salt. Mix thoroughly.
5. In a separate bowl, whisk together the buttermilk and bicarbonate of soda. A bit of foaming is normal.
6. Next, add the egg, vanilla extract and oil. Mix until well combined.
7. Add the buttermilk mixture to the dry ingredients and fold gently until just combined. Be careful not to overmix.
8. Add the blueberries, chopped apricots and nuts, then gently fold them into the batter until evenly distributed.
9. At this point, you have the option to let the batter rest for 30 minutes before scooping it into the muffin cases.
10. Using a large spoon or an ice cream scoop, divide the batter equally among the 12 cases. Don't fill them higher than the top of the paper cases.
11. Sprinkle demerara sugar on top of each muffin. About half a teaspoon should do, but feel free to adjust to your taste.
12. Bake the muffins in the preheated oven for 20-25 minutes or until a cake tester inserted into the middle of a muffin comes out clean.
13. Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
Enjoy them warm and fresh from the oven, either plain or with a dollop of butter.
Storage
The muffins will keep well for 2-3 days. Keep them stored in an airtight container at room temperature. This prevents them from drying out.
Freezing
The muffins also freeze extremely well. To freeze, allow the baked muffins to cool completely first.
Place them in a freezer bag or airtight container, sealing thoroughly to prevent freezer burn.
Frozen properly, the muffins will last for up to 3 months in the freezer.
Serving suggestions
- Enjoy your muffins warm from the oven with a smudge of butter - one of the best advantages of homemade muffins!
- Top with a dollop of Greek yoghurt or crème fraîche for a bit of tang.
- Ice with sweet mascarpone cream like cupcakes.
- Serve with extra fresh blueberries on the side.
- Add a dusting of powdered sugar for sweetness.
- Layer lemon curd or jam between halves.
- Drizzle with honey for more sweetness.
- Accompany with whipped cream or vanilla ice cream.
Recipe
Buttermilk Blueberry Muffins
Equipment
- 1 12 x hole muffin pan
Ingredients
- 200 grams all-purpose flour
- 50 grams porridge oats
- 130 grams dark brown sugar
- 2 teaspoons baking powder
- 1 teapoon ground cinnamon
- ¼ teaspoon salt
- 170 grams buttermilk - or 170ml
- ½ teaspoon bicarbonate of soda
- 1 large egg
- 1 teaspoon vanilla extract
- 6 tablespoons oil - neutral oil like vegetable or sunflower
- 160 grams blueberries - fresh or frozen
- 200 grams dried apricots, chopped - or dried fruit fo choice, like prunes
- 100 grams walnuts or pecan nuts, chopped
- 6 teaspoons demerara sugar for sprinkling - to taste
Instructions
- Preheat the oven to 200C/390F/gas mark 6.
- Line a 12 x hole muffin pan with muffin liners.
- Chop the apricots and the nuts into rough pieces.200 grams dried apricots, chopped, 100 grams walnuts or pecan nuts, chopped
- In a large bowl, combine the all-purpose flour, oats, dark brown sugar, baking powder, ground cinnamon and salt. Mix thoroughly.200 grams all-purpose flour, 50 grams porridge oats, 130 grams dark brown sugar, 2 teaspoons baking powder, 1 teapoon ground cinnamon, ¼ teaspoon salt
- In a separate bowl, whisk together the buttermilk and bicarbonate of soda. A bit of foaming is normal.170 grams buttermilk, ½ teaspoon bicarbonate of soda
- Next, add the egg, vanilla extract and oil. Mix until well combined.1 large egg, 1 teaspoon vanilla extract, 6 tablespoons oil
- Add the buttermilk mixture to the dry ingredients and fold gently until just combined. Be careful not to overmix.
- Add the blueberries, chopped apricots and nuts, then gently fold them into the batter until evenly distributed.160 grams blueberries
- At this point, you have the option to let the batter rest for 30 minutes before scooping it into the muffin cases.
- Using a large spoon or an ice cream scoop, divide the batter equally among the 12 cases. Don't fill them higher than the top of the paper cases.
- Sprinkle demerara sugar on top of each muffin. About half a teaspoon should do, but feel free to adjust to your taste.6 teaspoons demerara sugar for sprinkling
- Bake the muffins in the preheated oven for 20-25 minutes or until a cake tester inserted into the middle of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.Enjoy them warm and fresh from the oven, either plain or with a dollop of butter.
Notes
Can you use regular milk instead of buttermilk?
Afraid not - The acidity in the buttermilk has a very specific job in this recipe, giving rise to the muffins and creating a tender crumb. You will not get the same results using plain milk.Should you let the muffin batter rest?
Letting muffin batter rest is optional but can be beneficial. Resting the batter allows the flour to fully hydrate, which can make the muffins a bit fluffier and less dense. If you have a bit of extra time, let the batter rest for about 30 minutes before scooping it into the muffin cases.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Jana says
These muffins were amazing! It's giving 'fruit cake' vibes. Next time I'm going to try it with prunes and add more demerara on top.
Maretha Corbett says
Hey Jana,
So pleased you liked the muffins! Yes, I agree, they are very fruit-cakey-like. Definitely try prunes, it's delicious!
Happy baking!
Maretha.