Buttermilk blueberry muffins are smooth, refreshing and have a delicious crunchy and sweet topping. Ready in 35 minutes, recipe for 12 muffins.
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Made by Véronique
Published at 2016-02-19, this recipe is for 12 people and takes 35 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 06-09-2023
View the original recipe via:
https://ohmydish.com/recipe/buttermilk-blueberry-muffins
Pre-heat the oven to 175 degrees celsius or 350 degrees fahrenheit. Combine 200 gram self-raising flour, white caster sugar and salt in the large bowl.
Combine buttermilk, sunflower oil and the egg in the small bowl and mix well with a whisk. When the mixture is smooth, combine the wet and dry ingredients until you've reached a smooth batter.
Carefully mix in the blueberries. Place the paper muffin cups inside of the muffin tin. Fill the paper cups with the batter, all the way to the top!
For the crunchy sugar topping, easily combine the 2 tablespoons of flour, light brown sugar and butter. The easiest way to combine is using your hands, therefore it's recommended the butter is at room temperature.
Divide the sugar mixture over the muffins. Now, bake them in the oven for about 20 minutes, depending on your oven. You can check if they're ready with a wooden skewer, if it comes out clean, the muffins are ready! enjoy!
