By makedelicioushappen
Blueberry & Cinnamon Buttermilk Muffins
8 steps
Prep:15minCook:20min
These are so pillowy soft on the inside and I definitely don’t skimp out on the extra berries. It won’t make you miss buying muffins from the drive thru or grocery store because these are so much better. Beauty of baking in your own kitchen is you can control the ingredients and sugar content. And for me that’s very important.
These are very freezer friendly and are great for school lunches.
Updated at: Thu, 17 Aug 2023 10:33:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories202.4 kcal (10%)
Total Fat7.6 g (11%)
Carbs30.3 g (12%)
Sugars12.9 g (14%)
Protein3.8 g (8%)
Sodium272.3 mg (14%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 375 F and line a muffin pan with muffin cups.
Step 2
In a large mixing bowl whisk the flour, baking soda, baking powder, cinnamon and salt.
Step 3
Place 1 1/2 cups of blueberries in the dry bowl and toss them
Step 4
In a blender (or another bowl) whisk the oil, vanilla, sugar, eggs and milk (buttermilk) for a few minutes until pale in colour.
Step 5
Pour the wet ingredient bowl over the dry and fold until it is just combined. Do not over mix.
Step 6
Divide the batter up into 12 muffin cups.
Step 7
Take the reserved half cup of berries and top the muffins and optional sprinkle raw sugar on top for crunch.
Step 8
Bake for 18-20 minutes or until a toothpick comes out clean.
Notes
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