Sunday, 15 February 2015

Buttermilk Blueberry Muffins...the day after!!

Buttermilk Blueberry Muffinsso what do you do the day after the whole hullabaloo of Valentine’s Dayyou go blue! J (or black or even back to that pink and red !!)

Buttermilk Blueberry Muffins

(Recipe adapted very slightly from Joy of Baking)

Wet Ingredients:

  • Eggs, lightly beaten, 1 large
  • Buttermilk, 240 ml (1 cup) { I use 240 ml milk and add 1 tbsp vinegar to it, keep it aside for 10 minutes before starting on the recipe}
  • Any falvourless Oil, 120 ml (1/2 cup)
  • Vanilla extract, 5ml (1 tsp) 

Dry Ingredients:

  • Regular All Purpose flour/Maida, 325 gms (2 ½ cups) *refer to notes
  • Demerara Sugar or Granulated sugar, 150gms (3/4 cups)
  • Baking powder, 10 gms (2 tsp)
  • Baking soda, 5 gms (1/2 tsp)
  • Salt, 1.5 gms (¼ tsp) 
  • Zest of one orange or lemon (optional)
  • Fresh or Frozen berries (blueberries, raspberries or blackberries or a mix of all), around 200-220 gms (around 2 cups) {I used only fresh blueberries. If using frozen, please do not defrost the berries first) *refer to notes

Topping: (optional)

  • Granulated sugar, 1 tbsp


Optional Step:  If using fresh berries, take a handful and keep in the freezer a couple of hours before starting. If starting from frozen, just keep a handful back in the freezer till ready to use.

Preheat the oven to 190 degrees C.

Butter the muffin tray and line with paper liners.

In a large bowl, sieve in the flour, baking soda, baking powder, sugar, salt and zest. Gently fold in the blueberries (if using all frozen, be extra gentle).

In a separate bowl, whisk together the egg, buttermilk, oil and vanilla extract.

Now fold in the wet ingredients into the dry ingredients.(and again if using all frozen berries, be extra gentle and careful – some berries will burst and colour the batter a bit but ensure most stay whole)
Stir only till the ingredients are combined – overzealous mixing will result in tough muffins and you don’t want that (and hence muffins recipes are perfect for lazy cooks like me). 

Using an ice cream scoop or two table spoons, evenly fill in the muffin cups with the batter – till about ¾ full.

Take out the berries kept aside in the freezer. Dust with a teaspoon of flour and top the prepared muffins.

Sprinkle the granulated sugar on top of every muffin.

Place in the middle rack of the oven and bake for about 22-25 minutes or till a toothpick inserted in the centre of the muffin comes out clean. (A minute or two extra if you want extra crunchy top, like we do) 

Transfer to a wire rack and let cool for about 10 minutes before removing from the muffin tray.

Makes 12 regular sized muffins.


  • When using frozen berries, I reduce the flour quantity to 275 gms and add 50 gms of oats to the dry ingredients. Oats help absorb extra moisture released by the frozen berries. The baking times also increases by about 8-10 my oven it takes about 29 minutes. 

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