Small Batch Blueberry Muffins
These Blueberry Muffins are not too heavy or sweet and are packed with juicy fresh blueberries. Four muffins with perfectly crispy muffin tops
Servings: 4
Calories: 473kcal
Equipment
Ingredients
- 150 g Plain flour
- 2 tsp Baking powder
- ¼ tsp Baking (bicarb) soda
- ½ tsp Cinnamon
- 120 g Caster (superfine) sugar
- 60 g Butter melted
- 1 Egg room temp
- 125 g Sour cream
- ¼ cup Buttermilk room temp
- ½ tsp Vanilla extract
- 80 g Blueberries
- 1 tbsp Demerara sugar to sprinkle
Instructions
- Pre-heat oven to 215℃ or 420℉
- Line a 6 hole muffin tin with 4 tulip muffin or cupcake papers (if using regular cupcake papers, you will probably make 5 muffins)
- Optional: take a spoonful of flour and toss it in with the blueberries (see notes)
- In a small bowl, combine the flour, baking powder, baking soda and cinnamon and set aside
- In a medium bowl, whisk together the melted butter and sugar, whisking for about 20 seconds
- Whisk in the egg
- Whisk in the sour cream, buttermilk and vanilla
- Add the dry ingredients and gently fold through with a silicone or rubber spatula, until almost combined
- Gently fold through the blueberries
- Use a large ice cream scoop to scoop mixture into the paper-lined muffin tin
- Sprinkle demerara sugar over the top for extra crunch
- Bake for 7 minutes at 215℃, then turn the temperature down to 180℃ or 350℉ and continue to bake for 13 minutes, until golden and cooked through (test with a skewer)
Notes
Top Tips
- Don't over mix the muffin batter: mix until it's almost combined (with streaks of flour still visible), then gently fold through the blueberries. Over mixing will give you tough, dense muffins.
- Avoid sinking berries: If you find your blueberries tend to sink to the bottom, try tossing the berries in some of the flour first. This will help suspend them in the muffin batter while they bake. Alternatively, you can make the muffin mixture without the blueberries, then add them once you've scooped the mixture into the paper liners in your muffin pan. Simply push them into the batter. This also works when using frozen blueberries, which tend to break up easily and turn your batter purple! Just add them after scooping.
- Use a cookie scoop: I find this is the easiest (and mess-free!) way to get my muffin batter into the muffin liners. Quick and efficient.
- Muffin papers: I prefer to use "tulip" muffin papers, as the high sides allow me to make oversized muffins, without mixture spilling over
Nutrition
Calories: 473kcal | Carbohydrates: 67g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 419mg | Potassium: 137mg | Fiber: 2g | Sugar: 37g | Vitamin A: 665IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 2mg