Buttermilk Blueberry Muffins- Small Batch
Small batch (just 6) light and fluffy Buttermilk Blueberry Muffins. Made within minutes!
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.