Ingredients
Dry Indredients
- 1.5 cups All-Purpose, Unbleached Flour
- 1.5 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
Wet Ingredients
- 0.5 cup Buttermilk
- 1 Egg
- 1 teaspoon Pure Vanilla Extract/Paste
- 0.25 cup Sunflower Seed Oil
- 0.5 cup Sugar
- 1.25 cups Blueberries
Directions
What do you do when you have too many blueberries and they are about to go bad? Make these blueberry muffins and share them with friends!
You can certainly add any type of berry to these muffins but I love the shape, color, and ‘pop’ you get from the blueberries, nothing beats it!
When I was doing research on good muffin recipes, I kept seeing ‘buttermilk’ as an ingredient.
In my household, we are true almond milk lovers and I did not see the benefit in buying an ingredient I was only able to use for one recipe so I made my own non-dairy buttermilk and it worked! See more info below.
This muffin recipe is light, sweet, crunchy, and slightly tart from the blueberries.
Everything I could ever wish for in a muffin!
Steps
1 Done | About the ButtermilkI hardly ever have dairy milk in my house and therefore make a homemade non-dairy butter milk. In a cup, I stir together 1/2 cup of milk (I use unsweetened almond milk) and 1 tsp of apple cider vinegar or fresh lemon juice. I let it sit for 10 minutes until it 'curdles' slightly. |
2 Done | Preheat Your Oven to 425FJust turn that temp up! |
3 Done | Combine the Dry IngredientsTo a large bowl, add the flour, salt and baking powder and whisk to combine. Set aside and get started on your wet ingredients. |
4 Done | Mix Wet IngredientsIn a separate large bowl, whisk together the buttermilk, egg, vanilla, sunflower seed oil and sugar. |
5 Done | Add Dry to WetUsing spatula, mix the dry ingredients into the wet. Do not over mix as it will create more gluten resulting in a more dense muffin. Only mix until the flour has fully absorbed all of the wet ingredients. Lastly, stir in the blueberries leaving about 1/4 cup behind. The remaining blueberries will be used to top the muffins. |
6 Done | Scoop Muffin Batter into Muffin TinLine your muffin tin with muffin liners then fill each about 3/4 full. Add 2 or 3 additional blueberries to each muffin then sprinkle about 1 teaspoon of sugar over each muffin as well. This will create a sweet, crunchy crust! |
7 Done | Bake the MuffinsOnce the oven is preheated to 425F, add the muffins to the oven and immediately lower the heat to 350F. The secret to the perfect muffin is an early rise which is caused by that initial heat. Bake the muffins for 25-30 minutes, or until lightly golden brown. |
8 Done | ServeThese muffins are best when slightly warm with a good cup of coffee! You can keep these muffins in an air-tight container on your kitchen counter for up to 3 days. |
2 Comments Hide Comments
Would any neutral oil work in the place of sunflower seed oil? Thank you in advance. I hope to make these soon!
Hi there! Yes, vegetable oil or any other oil that does not have a distinct flavor (like olive oil or coconut) will work! Let me know how it turns out! Would love to see a picture on instagram, if you are on there 🙂