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Buttermilk blueberry muffins spread out on a white background with one muffin sliced open.

Buttermilk Blueberry Muffins

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
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Course: Breakfast, Dessert, Snack
Cuisine: International
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 306kcal
Author: Maretha Corbett

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.
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**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

Calories: 306kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 193mg | Potassium: 313mg | Fiber: 3g | Sugar: 24g | Vitamin A: 653IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg
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