This blueberry muffins recipe has been adapted from How To Be a Domestic Goddess by Nigella Lawson. When I had read this recipe, I was surprised and confused if I should actually follow this recipe since it mentioned buttermilk. I had not known if buttermilk was used in baking. With the faith that I have in Nigella, I decided to give it a go ahead and well I was not disappointed. What Buttermilk does is, it gives a very light, airy and moist texture to the muffins.
I mostly make these muffins for breakfast. If it seems too tedious for you early in the morning, you can mix all the dry ingredients and the wet ingredients except butter in different bowls the night before. Cover both the bowls with cling film. Keep the bowl with the wet ingredients in the refrigerator and the bowl with the dry ingredients at room temperature. In the morning, melt the butter, mix into the wet ingredients and follow the method mentioned below and Voila!!! freshly baked Blueberry Muffins are ready for breakfast.
Makes 12 blueberry muffins.
75 gm unsalted butter
200 gm all purpose flour
1/2 teaspoon baking soda(soda bicarb)
2 teaspoons baking powder
140 gm caster sugar
pinch of salt
200 ml buttermilk(or 100 gm yogurt and 100 ml semi-skimmed milk)
1 large egg
180 gm fresh or frozen blueberries
Preheat the oven to 200 degrees C. Melt the butter and set aside to cool a little.
Sieve all the dry ingredients in a bowl. Whisk them thoroughly to mix.
In a separate bowl or a measuring jug, with a hand whisk, beat together the buttermilk, egg and the melted butter.
Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixture with a light hand until it is combined halfway. Fold in the blueberries until just combined. It is perfectly fine if there are some dry bits but do not over mix the batter.
Divide the batter evenly into 12 cupcake liners and bake them in a preheated oven for 15-20 minutes or until a cake tester comes out with small dry crumbs attached to it.