Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

I was busy again in my kitchen with my kids when they’re came back to home for weekend, we had a lots of fun and played around in kitchen. We decided to make some cakes from scratch and found all the ingredients from our fridge and pantry. I thought I need to finish the buttermilk soon or later, that’s why they made up this  recipe to help me kill off all the buttermilk, good idea!

And I add some suggestion as well, need to lower sugar, better no butter and use vegetable oil instead to reduce the saturated fat intake, and add more fibre and even vitamin C.   Haha, mum got lots of restrict rules, I liked it!

Hey, Voilà! We got the recipe here, and truly a low fat, low sugar….. You can see the nutritional analysis below.

Nutritional Analysis: 125 calories for each one, 15 calories from fat, Total fat 1.6g, cholesterol 38mg, sodium 74mg, Total carbohydrates 23.7g, Sugars 1g, protein 5.2g.      

Each one are low in saturated fat and sugar (we use bananas to substitute part of the sugar, and use vegetable oil instead of the butter), and they are high in manganese, phosphorus, selenium and thiamin. 

Those information you can check from here.

It contains lots of good stuff that we can enjoy and won’t feel any guilt. Why not have one for yourself with a cup of coffee.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermlk Muffins

Blueberry Buttermlk Muffins

Blueberry Buttermilk Muffins

Ingredient:                ( can make 15 muffins )

  •   375g Unbleached All-purpose flour/ Plain flour
  •   80g Wheat bran
  •   100g Brown sugar
  •   1/4 to 1/2 tsp Sea salt         ( I only used 1/4tsp )
  •   1/2 tsp Baking soda
  •   2 tsp Baking powder
  •   1 cup/ 125g fresh blueberries, washed and drained
  •   2 medium ripe banana, mashed
  •   240ml Buttermilk
  •   3 Eggs, beaten
  •   1 tsp Vanilla extract
  •   1/2 cup or 110g Vegetable oil


  1. Preheat the oven to 400°F/205°C/195°C (fan oven) or gas mark 6.
  2. Sieved all the dry ingredients into a large mixing bowl ( flour, wheat bran, sugar, sea salt, baking soda and baking powder ).
  3. Gently stir the berries into the dry ingredients.
  4. Mashed the bananas into another mixing bowl, add beaten eggs, buttermilk, vanilla extract and vegetable oil, used a hand whisk to mix all together until incorporated.
  5. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, try to avoid over-blending.
  6. Fill the muffin tins or cups a bit less than the rim, sprinkle with a pinch of  golden granulated brown sugar on top.
  7. Baked into the preheat oven for around 30 minutes until golden brown.



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