- 1.5 cups All-Purpose, Unbleached Flour
- 1.5 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 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
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!
About the Buttermilk
I 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.
Preheat Your Oven to 425F
Just turn that temp up!
Combine the Dry Ingredients
Mix Wet Ingredients
In a separate large bowl, whisk together the buttermilk, egg, vanilla, sunflower seed oil and sugar.
Add Dry to Wet
Using 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.
Scoop Muffin Batter into Muffin Tin
Bake the Muffins