Craving something tasty, yet want to stay on the safe side? Check out this Blueberry muffin recipe that will be our new pride!
Ingredients
- 3 medium / 150g Eggs
- 1 cup / 240g Buttermilk
- ½ cup / 100g Butter (melted)
- 1 teaspoon / 5g Vanilla extract
- 2 tablespoons / 40g Honey or sweetener of choice
- 1 piece / 45g Lemon’s juice
- 1 piece / 10g Lemon’s zest
- 2 cups / 250g Plain flour
- 1 teaspoon / 6g Baking soda
- 1 teaspoon / 5g Baking powder
- 1 cup / 130g Blueberries
How to make Blueberry muffin
- In a large bowl, beat eggs until light yellow and fluffy.
- Beat in melted butter, buttermilk, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
- Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
- While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
- The last crucial step is, to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice and buttermilk will neutralize the baking soda and baking powder which will result in flat dense muff. Mix the batter well on highest setting of the mixer for a short period of time, about 1 minute top.
- Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
- Quickly spoon the muffin forms up until about ¾ height then top it with some more blueberries.
- Place the blueberry muffins into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.
Enjoy!
Blueberry Muffin Recipe
Craving something tasty, yet want to stay on the safe side? Check out this Blueberry muffin recipe that will be our new pride!
Ingredients
- 3 medium Eggs
- 1 cup Buttermilk
- ½ cup Butter melted
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey or sweetener of choice
- 1 piece Lemon's juice
- 1 piece Lemon's zest
- 2 cups Plain flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 cup Blueberries
Instructions
- In a large bowl, beat eggs until light yellow and fluffy.
- Beat in melted butter, buttermilk, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
- Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
- While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
- The last crucial step is, to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice and buttermilk will neutralize the baking soda and baking powder which will result in flat dense muff. Mix the batter well on highest setting of the mixer for a short period of time, about 1 minute top.
- Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
- Quickly spoon the muffin forms up until about ¾ height then top it with some more blueberries.
- Place the blueberry muffins into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 258kcal (13%) | Carbohydrates: 30g (10%) | Protein: 7g (13%) | Fat: 13g (21%) | Saturated Fat: 8g (52%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 85mg (28%) | Sodium: 300mg (13%) | Potassium: 122mg (3%) | Fiber: 2g (7%) | Sugar: 7g (7%) | Vitamin A: 450IU (9%) | Vitamin C: 8mg (10%) | Calcium: 78mg (8%) | Iron: 2mg (9%)
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