One Bowl Easy Blueberry Muffins | Video
Quick and easy moist blueberry muffins recipe
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Servings muffins
Ingredients
- 1 and ¾ cups all purpose flour plain flour
- ¾ cup caster sugar granulated sugar
- 1 and ½ teaspoon baking powder
- ½ teaspoon bicarb soda
- ½ teaspoon salt
- 1 cup blueberries frozen or fresh (see notes below)
- ¼ cup buttermilk see notes below
- 1 egg lightly whisked
- ⅓ cup oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180C or 350F. Grease and line a 12 hole ⅓-cup capacity muffin tin with cupcake liners. Set aside.
- Sift flour, sugar, baking powder, bicarb soda and salt into a large bowl. Add blueberries to the bowl. Coat well in the flour mixture. Make a well in the center. Add buttermilk, egg, oil and vanilla extract. Fold in gently to combine the wet and dry ingredients.
- Divide the mixture evenly among the muffin tin holes. Bake for 20-25 minutes or until a skewer inserted through the center of the muffin comes out clean. Remove from oven. Leave to cool in the tin for 5 minutes. Tip over to a rack to cool completely.
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Notes
- If you want to use frozen blueberries in this recipe, thaw before adding to the flour mixture.
- Sub blueberries with any other berries you like
- If butter milk is not available, stir 1 teaspoon white vinegar to ¼ cup milk, and let it stand for 10 minutes. And you have homemade buttermilk.
- Sub blueberries with any other berries you like
- If butter milk is not available, stir 1 teaspoon white vinegar to ¼ cup milk, and let it stand for 10 minutes. And you have homemade buttermilk.
Nutrition
Serving: 1g | Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 174mg | Sugar: 1g