Blueberry Buttermilk Muffins

Yield 12 muffins

Bright, cheery muffins for a dull day. Buttermilk freezes, so if you can only buy buttermilk in one litre containers, you can freeze the leftovers in 1 cup containers.


2 cups all-purpose flour
1 cup buttermilk
1 cup blueberries (frozen is fine but don’t defrost)
½ cup sugar
½ cup vegetable oil
1 egg
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt

muffin pan with 12 muffin cups
12 silicon or paper muffin liners


  1. Preheat oven to 350°F or 180°C.
  2. Combine all the dry ingredients in one bowl.Whisk together buttermilk, vegetable oil, egg, and vanilla extract in another container. Add buttermilk mixture into dry ingredients and stir till just combined. Fold in blueberries.
  3. Divide batter among muffin cups and bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.