Buttermilk Blueberry Muffins – Small Batch Recipe
These Buttermilk Blueberry Muffins are absolutely packed full of blueberries in every bite. They’re light yet cakey and super easy to whip up. You can use fresh or frozen blueberries, or any other berry you prefer. The buttermilk in this recipe helps keep the muffin super moist. Muffins are best eaten fresh on the same day so if you’re baking for one or two, this small batch recipe that produces just 6 muffins is ideal.
How do I make these Buttermilk Blueberry Muffins from scratch?
Honestly, this is one of the shortest, easiest recipes I have and use. It comes together unbelievably fast and easy and just needs to be divided and baked. You can choose to use muffin cases if you prefer, but I knew mine were going to be eaten so quickly after picturing them that I felt I couldn’t quite justify the waste of the paper just for the sake of a picture. Plus, no muffin cases = faster access to the muffin to shove into your mouth. Win win.
So to begin making these muffins, add flour, caster sugar, oil, buttermilk, eggs, vanilla and baking powder to a large mixing bowl. Using a whisk or rubber spatula, mix everything together until very few lumps remain. Be careful not to over mix, but a few small lumps is okay. Next add in the blueberries, reserving a small handful to decorate. Mix in the blueberries with a rubber spatula and divide the muffin batter evenly between a slightly greased muffin tin for 6(or use muffin cases). Sprinkle a few blueberries on top of the muffins and bake until a light golden brown or a skewer inserted into the middle comes out clean.
Can I make this without the buttermilk?
Yes, you sure can! Replace the buttermilk with a different milk of your choice. This will affect the bake a little because we use buttermilk in this recipe to help keep the muffins soft and to also add a slight acidity that helps the muffins rise and become fluffy. If you switch for a different liquid, I would recommend adding a tablespoon of plain yoghurt to keep a good texture.
Why did my muffins come out dry?
It’s possible you may have over baked the muffins if they are dry. Cook them until they are just turning a light golden brown on top. Ensure you are cooking them at the right temperature also. Different ovens can very wildly in the temperature they are actually at. To ensure an accurate reading of the oven temperature, add in an oven thermometer. They’re relatively cheap and can save you so many headaches down the road.
Muffins are also best eaten fresh, the same day they have been baked. Old muffins will start to dry out but if you want to keep them, wrap them individually in cling film as soon as they have fully cooled and store at room temperature. Eat within a day or two for maximum freshness.
For more Cake Recipes, check out my Cake Category, here.
Buttermilk Blueberry Muffins- Small Batch
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Cupcake/Muffin Tin
Ingredients
- 200 grams plain flour
- 50 grams caster sugar
- 1 tsp baking powder
- 40 grams oil
- 2 whole eggs
- 1 tsp vanilla extract
- 50 grams buttermilk
- 120 grams blueberries
Instructions
- To begin, preheat the oven to 170°c(340°f) or 160°c(320°f) if fan assisted.
- In a large mixing bowl, add all the ingredients except for the blueberries.
- Whisk well until no lumps remain.
- Add in the blueberries with a rubber spatula.
- Either grease the cupcake/muffin tin or place muffin liners in.
- Scoop the muffin batter into the tin to make 6 muffins.
- Bake for 25-35 minutes until fully cooked or a skewer inserted into the middle comes out clean.
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