Buttermilk Blueberry Muffins
These Buttermilk Blueberry Muffins are super delicious. The recipe only requires one mixing bowl, making it your perfect morning ritual!
Ingredients
- 1/2 cup (120 g) Vanilla Skyr Yogurt
- 2 Tbsp (30 g) buttermilk
- 3 Tbsp (45 g) Vegetable Oil
- 1 tsp (5 g) Vanilla Extract
- 1 egg
- 1 cup (125 g) bread flour
- 1/4 cup (30 g) flour
- 1 tsp (5 g) baking powder
- 1/3 cup (70 g) sugar
- 4 oz (115 g) blueberries (Save 18 Blueberries for Decoration)
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk together all the wet ingredients (Skyr Yogurt, Buttermilk, Vegetable Oil, Vanilla Extract and egg).
- Slowly add the sugar, flours and baking powder. Mix until incorporated.
- Then, using a spatula carefully fold the blueberries (leave about 18 on the side for decoration).
- Place your Muffin Flexipan® Mold on the top of your medium perforated baking sheet.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 20min)
- Once your muffins are out of the oven, let them cool down before unmolding. Then, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 6g | Calories: 242kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com