Moist Blueberry Muffins

Name: Muffin Blueberry Lembab
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 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 ((Note 1)); 60 g / 4 tbsp butter (, unsalted, melted); 4 tbsp vegetable oil; 2 large eggs (, at room temperature, lightly whisked (Note 2)); 2 tsp vanilla extract; 250 g / 8 oz blueberries (, fresh (~2 cups, Note 3))

Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that's just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (219) 👁️ 3 views

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Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

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 ((Note 1))
60 g / 4 tbsp butter (, unsalted, melted)
4 tbsp vegetable oil
2 large eggs (, at room temperature, lightly whisked (Note 2))
2 tsp vanilla extract
250 g / 8 oz blueberries (, fresh (~2 cups, Note 3))

Steps

Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Add blueberries: Stir through most of the blueberries - reserve some for topping.
Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)

Nutrition Facts (per serving)

288 kkal

Protein 5.2g (9%)

Carbs 45.8g (75%)

Fat 9.8g (16%)

Macronutrients

Calories28814% DV

Protein5.2g10% DV

Carbs45.8g15% DV

Fat9.8g15% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 1.600

Per Serving Rp 133/serving

🏠 Save ~Rp 3.200 compared to buying!

📋 Price Breakdown (18% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
plain flour	1 cups	-	-
baking powder	3 tsp	Rp 8.000/100g	Rp 1.200
baking soda / bi carb soda	1 tsp	Rp 8.000/100g	Rp 400
white sugar	1 cup	-	-
salt	0.25 tsp	-	-
buttermilk	1 cup	-	-
/ 4 tbsp butter	60 g	-	-
vegetable oil	4 tbsp	-	-
large eggs	2	-	-
vanilla extract	2 tsp	-	-
/ 8 oz blueberries	250 g	-	-