How to Make the Best Blueberry Muffins

These muffins boast the best of both worlds: they have the moistness of a cake with the satiety of a snack. The cereal-based batter, along with homemade buttermilk and the sweet and concentrated taste of a generous serving of blueberries, is the perfect equation to curb any craving.

THE BEST

Blueberry Muffins (The Best)

1. Loaded with fruit

Opt for berries that are fresh and in season, or frozen. In either case, add them at the very end of the preparation by gently folding them in, to keep their colour from bleeding into the batter. You can also replace the blueberries in this recipe with raspberries, cranberries or blackberries.

2. A touch of buttermilk

Many muffin recipes require yogurt to bring moisture to the batter. In this recipe, however, we used homemade buttermilk by combining lemon juice and milk. Soaking the whole-grain wheat bran cereal in the buttermilk and vanilla adds suppleness to the batter, all the while helping it rise.

3. Simple batter

You’ll love this muffin batter for its simplicity. It’s made with ingredients you likely have on hand and it can be doubled easily without needing to change the proportions. We recommend baking the batter immediately, without refrigerating it beforehand, so the muffins can be plump and soft.

4. Ultralight

We chose vegetable oil over butter in this recipe. Its flavour is neutral, letting the flavour of the blueberries shine through. The muffins also end up lighter and keep for longer. Therefore, you’re left with a moist texture without the need to use too much fat.

Want to bake other muffin recipes? Get inspired with our selection of ideas: