Muffins and cupcakes are the favorite cakes of Americans which one of the best is buttermilk blueberry muffin, I don’t teach you anything, and I don’t like to buy those from the store because I find them too high in calories, my family favorites are blueberry muffins the advantage of home-made is that you can reduce the amount of sugar.
The buttermilk blueberry muffins that I offer you to taste are extra soft as desired with a crumble topping flavored with cinnamon, which brings a nice crisp.
I loved these buttermilk blueberry muffins, not to mention my family. You can use other fruits like cranberries, raspberries, or just a mix of red fruits.
Ingredients of Buttermilk Blueberry Muffins
1.5 cups flour
¾ cup of sugar
½ teaspoon salt
2 teaspoons baking powder
2 the cup of vegetable oil
⅓ cup of buttermilk (a label which can be replaced by milk)
1 cup frozen blueberries (you can replace them with fresh ones)
½ cup of sugar
1-3 a cup of flour
¼ cup butter (55 g)
Cinnamon (to taste)
Directions of Buttermilk Blueberry Muffins
Preheat the oven to 400 F (200 C).
Place crates in the muffin tins.
In a bowl, mix the flour, sugar, salt, yeast,
In a measuring glass pour the vegetable oil, add the eye, and complete with the buttermilk (or milk) to have 1 cup.
Add the liquid ingredients to the dry ingredients.
Add blueberries or another red fruit.
To have big American style muffins, I fill the boxes so that the dough will swell well.
Prepare the crumble by mixing the flour, sugar; butter cut into small cubes, and the cinnamon. Mix with your fingertips.
Sprinkle the surface of the muffins and bake for about 25 minutes or until a toothpick sticks in a piece of bread comes out dry.
Let cool on a rack before tasting.
Stay Healthier Notes
I use the American measures 1 cup is equivalent to a 250 ml cup.
Buttermilk Blueberry Muffin is one of the biggest recipes of the USA and it is very easy to make homemade.
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