Soft mini Blueberry Muffins made from scratch.
- 350 grams (2 and 1/2 cups) plain flour
- 3 level teaspoons baking powder
- 200 grams (1 cup) caster sugar
- Zest of one lemon
- 115 grams (1/2 cup or 1 stick) butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 130 grams (1 cup) frozen blueberries*
- Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a mini muffin pan well with butter or olive oil spray.
- In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. Add lemon zest.
- In a heatproof bowl, add butter and heat in the microwave for 20-30 seconds until melted. Stir with a fork to get rid of any lumps.
- Add vanilla and eggs to melted butter and whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
- Add 100 grams (3/4 cup) blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin. Add extra 30 grams (1/4 cup) blueberries on top.
- Bake for 10-12 minutes until golden brown on top and a skewer inserted into the middle comes out clean.
Buttermilk: If you don’t have any buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole or full fat milk.
Blueberries: You can use fresh blueberries if you prefer.
Storage: Muffins are best eaten on the day they are made. If you have leftovers, I recommend wrapping them in plastic wrap once they are completely cooled and placing them in the freezer. To eat, let them thaw on the kitchen bench, or heat them up in the microwave for 15 seconds or so until warm.