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–+ servings

Buttermilk Blueberry Muffins

bakingwithnessa
These Buttermilk Blueberry Muffins are super delicious. The recipe only requires one mixing bowl, making it your perfect morning ritual!
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Prep Time 5 minutes
Bake Time 25 minutes
Total Time 30 minutes
Course Cake, Fruits
Cuisine American
Servings 6

Equipment

Muffin Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Mini Whisk
Spatula

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. 
  • Gently pour over the preparation with your ladle into the wells of your Flexipan®. Then add the remaining blueberries on top.
  • 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!

Video

Special Notes

Nutrition

Nutrition Facts
Buttermilk Blueberry Muffins
Amount Per Serving (6 g)
Calories 242 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 29mg10%
Sodium 93mg4%
Potassium 59mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 15g17%
Protein 6g12%
Vitamin A 71IU1%
Vitamin C 2mg2%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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