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Ingredients:
All Purpose flour - 360 g.
Caster sugar - 360 g. *
Salt - 1 tsp.
Baking powder - 1 tsp.
Baking soda - ½ tsp.
Buttermilk - 375 ml **
Egg - 1
Vanilla extract - ½ tsp.
Butter, melted - 70 g.***
Blueberries - 250 g.
Method:
1. Preheat the oven to 170°c.
2. Combine the buttermilk, egg and vanilla extract in a bowl.
3. Put the flour, sugar, salt, baking powder and baking soda in a bowl and beat on a low speed using a beater.
4. Slowly pour the buttermilk mixture into the flour mixture and beat until all the ingredients are incorporated.
5. Pour in the melted butter and beat until it has just been incorporated,gradually increase the speed of the beater and beat until the mixture is even and smooth.
6. Gently fold in the blueberries with spoon/spatula until evenly spread throughout the mixture.
7.Spoon the mixture into a 12 hole muffin tray lined with paper cases until each case is 2/3 full.
8. Bake in the oven for 20-25 mins or until a skewer comes out clean and the muffins are golden brown in color.
9. Leave the muffins to cool slightly into the pan before turning out onto a cooling rack to cool completely.
Note:
* Caster sugar is nothing but finely ground granulated sugar(not powdered).
** Make your own buttermilk by mixing equal quantities of water and curd/yogurt.
*** The melted butter should be bought to room temperature before adding it to the batter.(melt the butter before proceeding with the other steps)
# I halved the recipe as I did not have enough blueberries & I made 12 muffins as my muffin tray was smaller in size.
# If not stored properly, the muffin tops will become sticky.
Ingredients:
All Purpose flour - 360 g.
Caster sugar - 360 g. *
Salt - 1 tsp.
Baking powder - 1 tsp.
Baking soda - ½ tsp.
Buttermilk - 375 ml **
Egg - 1
Vanilla extract - ½ tsp.
Butter, melted - 70 g.***
Blueberries - 250 g.
Method:
1. Preheat the oven to 170°c.
2. Combine the buttermilk, egg and vanilla extract in a bowl.
3. Put the flour, sugar, salt, baking powder and baking soda in a bowl and beat on a low speed using a beater.
4. Slowly pour the buttermilk mixture into the flour mixture and beat until all the ingredients are incorporated.
5. Pour in the melted butter and beat until it has just been incorporated,gradually increase the speed of the beater and beat until the mixture is even and smooth.
6. Gently fold in the blueberries with spoon/spatula until evenly spread throughout the mixture.
7.Spoon the mixture into a 12 hole muffin tray lined with paper cases until each case is 2/3 full.
8. Bake in the oven for 20-25 mins or until a skewer comes out clean and the muffins are golden brown in color.
9. Leave the muffins to cool slightly into the pan before turning out onto a cooling rack to cool completely.
Note:
* Caster sugar is nothing but finely ground granulated sugar(not powdered).
** Make your own buttermilk by mixing equal quantities of water and curd/yogurt.
*** The melted butter should be bought to room temperature before adding it to the batter.(melt the butter before proceeding with the other steps)
# I halved the recipe as I did not have enough blueberries & I made 12 muffins as my muffin tray was smaller in size.
# If not stored properly, the muffin tops will become sticky.
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