Buttermilk Muffins

Buttermilk Muffins

It’s muffin time!

These muffins are light and fluffy and have just enough sweetness from natural sugars to make them irresistible.

Basic Muffin Recipe


  • 300g plain wholemeal flour
  • 3 tsp baking powder
  • 1/2 cup maple syrup
  • 1 egg
  • 300ml buttermilk
  • 80ml olive oil
  • 1 tsp vanilla extract


  1. Preheat oven to 180 degrees celsius.
  2. Mix the flour and baking powder in a large bowl.
  3. In a separate bowl, mix the maple syrup, egg, buttermilk, oil and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
  5. Gently stir through the variations you want to add below.
  6. Spoon the mixture into 12 x 1/2 cup capacity muffin tins lined with paper cases. Sprinkle with extra oats and a touch of brown sugar.
  7. Bake for 25 minutes or until cooked. A skewer should come out clean.


Raspberry & oat

  • 160g frozen (not thawed) raspberries
  • 45g rolled oats

Apricot & almond

  • 30g rolled oats
  • 35g chopped dried apricots
  • 35g slithered almonds

Fig & cinnamon

  • 190g sliced figs
  • 1/2 tsp ground cinnamon


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