Buttermilk Blueberry Muffins

Ingredients

• 200 gplain flour
• 50 gporridge oats
• 130 gdark brown sugar
• 10 ml (2 teaspoons)baking powder
• 5 ml (1 teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)salt
• 170 g (or 170 ml)buttermilk
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 1 largeegg
• 5 ml (1 teaspoon)vanilla extract
• 90 ml (6 tablespoons)neutral oil, such as vegetable or sunflower oil
• 160 gblueberries, fresh or frozen
• 200 gdried apricots, chopped, or another dried fruit such as prunes
• 100 gwalnuts or pecans, chopped
• 30 ml (6 teaspoons), or to tastedemerara sugar, for sprinkling

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (390°F/gas mark 6).

2. 2

   Line the tin

   Place paper muffin cases in all 12 holes of a muffin tin.

3. 3

   Chop the additions

   Roughly chop the dried apricots and nuts.

4. 4

   Mix the dry ingredients

   In a large bowl, combine the flour, oats, dark brown sugar, baking powder, cinnamon and salt, mixing thoroughly.

5. 5

   Combine buttermilk

   In a separate bowl, whisk the buttermilk with the bicarbonate of soda. Some foaming is normal.

6. 6

   Add egg and oil

   Whisk the egg, vanilla extract and oil into the buttermilk mixture until combined.

7. 7

   Make the batter

   Pour the buttermilk mixture into the dry ingredients and fold gently until just combined. Avoid overmixing.

8. 8

   Fold in the fruit

   Add the blueberries, chopped apricots and nuts, then gently fold until they are evenly spread through the batter.

9. 9

   Rest the batter

   If you like, leave the batter to rest for 30 minutes before portioning it into the cases.

10. 10

    Fill the cases

    Use a large spoon or ice-cream scoop to divide the batter evenly between the 12 cases. Keep the batter no higher than the tops of the paper cases.

11. 11

    Add the topping

    Sprinkle demerara sugar over each muffin, using about ½ teaspoon per muffin or adjusting to taste.

12. 12

    Bake the muffins

    Bake in the preheated oven for 20–25 minutes, until a cake tester inserted into the centre of a muffin comes out clean.

13. 13

    Cool and serve

    Leave the muffins in the tin for 10 minutes, then transfer them to a cooling rack. Serve warm or fresh, plain or with a little butter.

What are buttermilk blueberry muffins?

Muffins are individually baked quick breads, a familiar part of British and North American home baking. This version brings together blueberries, dried apricots, oats and nuts rather than relying on berries alone.

Buttermilk adds tang and helps keep the crumb tender, while dark brown sugar gives the batter a deeper flavour. A scattering of demerara on top adds a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 5g protein, 43g carbs, 14g fat.

The flour, oats, sugar and fruit provide most of the carbohydrates, while the oil and nuts contribute much of the fat. The egg, buttermilk and nuts contribute protein. Pair a muffin with plain yoghurt or fresh fruit for a more rounded plate.

The fruit and nuts

Blueberries: fresh or frozen berries both work here. Fold them in gently so they stay as intact as possible.

Apricots and nuts: chop both roughly so they are easy to distribute through the batter, but still give the muffins varied bites. The recipe also allows another dried fruit, such as prunes, in place of the apricots.

Mixing the batter

Dry ingredients: mix the flour, oats, sugar, baking powder, cinnamon and salt thoroughly before adding the wet mixture.

Gentle folding: combine the wet and dry ingredients only until no dry patches remain, then fold in the fruit and nuts. Overmixing can make muffins dense rather than tender.

The buttermilk mixture

Bicarbonate of soda: whisk it into the buttermilk first; a little foaming is expected. Then mix in the egg, vanilla and oil until combined.

Consistency: the method gives no separate batter adjustment, so follow the stated quantities and fold carefully rather than trying to beat the mixture smooth.

Resting and portioning

Optional rest: the batter can rest for 30 minutes before portioning. If you use this option, allow for the extra time beyond the stated 40-minute total.

Even cases: divide the batter between all 12 liners and keep it at or below their rims. This leaves space for the muffins to rise without spilling over.

How to tell when they are baked

Bake: cook at 200°C for 20–25 minutes. The tops should be set, and a cake tester inserted in the centre should come out clean.

Cool briefly: leave the muffins in the tin for 10 minutes before moving them to a rack. This gives them a little time to firm up for easier handling.

Serving ideas

Warm muffins are good on their own or with a little butter, as suggested in the method. They also make a handy breakfast or snack alongside yoghurt or a piece of fruit.

The oats, dried fruit and nuts give these muffins plenty of texture, so serve them simply if you want those additions to stand out.

Recipe notes & tips

• Measure the bicarbonate of soda carefully so its flavour does not dominate.
• Use a gentle folding motion once the wet and dry ingredients meet.
• If using frozen blueberries, fold them in straight from the freezer.
• Chop the apricots and nuts to a similar rough size for more even distribution.
• Check the muffins at 20 minutes, then continue baking if the tester does not come out clean.

Variations

• Swap the dried fruit: use chopped prunes instead of apricots, as suggested in the ingredient list.
• Choose pecans: use chopped pecans in place of walnuts for a different nutty flavour.
• Use frozen berries: add frozen blueberries directly to the batter without thawing.
• Adjust the topping: sprinkle on more or less demerara according to taste.
• Serve with butter: split a warm muffin and add a little butter before eating.

Common mistakes to avoid

• Overmixing the batter: fold only until the ingredients are just combined to help keep the crumb tender.
• Filling the cases too high: stop at the top of the paper cases to avoid overflow.
• Cutting the fruit too large: chop the apricots and nuts roughly so they distribute more evenly.
• Skipping the doneness check: test the centre with a cake tester and bake longer if it does not come out clean.
• Moving them too soon: leave the muffins in the tin for 10 minutes before transferring them to a rack.

How to store

Once cool, store the muffins in an airtight container at room temperature and eat within 2–3 days. Rewarm briefly in a low oven or microwave until just warm.

Frequently asked questions