Description
Enjoy these moist and delicious blueberry protein muffins, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder)
- 1 cup white sugar (caster, granulated or superfine)
- 1/4 tsp salt
- 1 cup buttermilk
- 60g / 4 tbsp butter, unsalted, melted
- 4 tbsp vegetable oil
- 2 large eggs, at room temperature, lightly whisked
- 2 tsp vanilla extract
- 250g / 8 oz blueberries, fresh (~2 cups)
Instructions
- Preheat oven to 200°C/390°F. Line a 12 hole muffin tin with paper patties.
- Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
- In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- Make a well in the flour bowl, pour in egg mixture. Mix until just combined. Some flour lumps in the batter is fine.
- Stir through most of the blueberries, reserve some for topping.
- Divide batter between paper cases. Top with remaining blueberries.
- Bake for 5 minutes, then turn oven down to 180°C/350°F.
- Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
- Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature.
Notes
- Note 1: Buttermilk adds moisture and tang.
- Note 2: Room temperature eggs incorporate better.
- Note 3: Fresh blueberries are recommended.
- Note 4: Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg