These easy, ultra-fluffy blueberry muffins have a secret ingredient that makes all the difference. Be warned: goodies this delicious won’t last very long.
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Preheat oven to 180°C. Grease a 12-hole, 1/3-cup (80ml) muffin pan. Line with paper cases if desired. Place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until mixture resembles fine breadcrumbs. Stir in the combined sugars.
Make a well in the centre of the flour mixture. Add the blueberries, buttermilk and egg. Gently stir until just combined. Do not over mix or the muffins will be tough. Spoon mixture into prepared pan holes. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 5 mins to cool slightly. Transfer to a wire rack to cool completely.
Dust with icing sugar to serve.
COOK. STORE. SAVE.
Clever storage: When your muffins are completely cooled, store them in an airtight container lined with paper towels at room temperature for up to 3 days. If stored in the fridge, they will keep for up to 5 days. Reheat in the microwave to make them soft again. You can also freeze in an airtight container or sealable bag in a single layer for up to 3 months. Thaw before serving at room temperature.
Use it up: Leftover buttermilk can be used in other baked goods like these buttermilk scones with strawberries and lemon curd, or as a brine for fried chicken like in these crunchy buttermilk chicken drumsticks with fennel slaw.
The best blueberry muffins have two essential qualities: they’re easy and packed with flavour. Juicy berries and fluffy cake is already one of the best duos in the dessert world, but they’re even more enjoyable as portable, single-serve muffins that can be packed into lunch boxes, shared with neighbours, taken on a picnic or enjoyed on the verandah with a cup of tea or glass of lemonade. You can even make this recipe for blueberry muffins with frozen berries in place of fresh – just make sure you add them to the batter completely frozen so you don’t end up with too much liquid as they thaw. While this is a sweet treat, blueberries are high in nutrients and antioxidants, and low in kilojoules, bringing a dose of fruity goodness to a tasty treat.
Making blueberry muffins with buttermilk is a game changer. Buttermilk is fermented milk and the acid adds an unparalleled lightness to your baked goods, which is why it’s great in muffins, cupcakes and pancakes. It’s lower in fat and higher in protein (per cup) than regular milk. Some may find it more easily digestible due to the live cultures. If you don’t have buttermilk on hand, you can make your own by mixing a tablespoon of lemon juice or white vinegar into a cup of milk. Alternatively, you can water down a cup of plain or Greek yoghurt – though it won’t have quite the same flavour or texture.
Classic blueberry muffins don’t really need any extras, especially when they’re eaten freshly baked. But there are some ways you can elevate your blueberry muffins. These fluffy blueberry muffins taste amazing served with a dollop of sour cream or Greek yoghurt, or sprinkle them with flaked or toasted slivered almonds for a nutty crunch. Spreading cream cheese frosting on top makes them extra indulgent. For an even more decadent treat, serve warmed muffins with ice cream – vanilla is a classic, but you could also go for coconut, or add some extra tang with lemon sorbet. If you’re making a batch of blueberry muffins for a party or bake sale, line your muffin pan with pretty paper cases. You could also top them with some extra fresh berries and a couple of mint sprigs – they’ll look lovely served up at a grazing table.
Need inspiration for Christmas meals that cater for dietary requirements? Coles has you covered.
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