Blueberry Muffins
There’s something magical about a classic blueberry muffin, juicy berries bursting in every bite, a tender crumb, and that irresistible, just-baked aroma. This recipe brings back all those nostalgic, homemade moments, now made gluten-free and gentle on your gut with WEATZERO®. Every muffin is proof that you don’t have to compromise on taste or texture for your wellbeing. One bite, and you’re right back in your childhood kitchen—only this time, everyone can enjoy.
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Notes
From Experience: Wins, Fails, and What Stuck
Always weigh WEATZERO® flour for best results— skip the measuring cup. Don’t overmix after adding the flour – this keeps your muffins light and fluffy, not dense or gummy. Rest the batter for 10 minutes before adding blueberries – this lets the flour hydrate fully. If using frozen berries, add them straight from the freezer—do not thaw. This prevents excess moisture and keeps the berries intact. Let the baked muffins rest 5 minutes after baking in the muffin in before transferring them to a cooling rack, so the crumb can settle, this simple step improves texture! Make it your own – Swap blueberries for raspberries, blackberries, or a berry mix. No buttermilk? Add 1 tablespoon lemon juice or vinegar to 1 cup (250g) milk and let stand 5–10 minutes before adding. Or thin 125g yogurt with 125g milk or water, mix well to get a pourable consistency (total 250g).
Ingredients
Wet Ingredients
- 1 cup (250mL) Buttermilk
- ½ cup (110mL) Vegetable Oil
- 2 tsp Vanilla Extract
- 2 Large Eggs – Room Temperature
Dry Ingredients
- 375 grams WEATZERO® Millet Based All-Purpose Flour – Weigh using a scale
- 1 cup (220g) Caster Sugar
- 1 tsp Baking Soda
- 3 tsp Baking Powder
- ½ tsp Fine Salt
Add-Ins
- 2 cups (250g) Blueberries, fresh or frozen – do not thaw if using frozen
Muffin Equipment
Method
Preheat
- Preheat oven to 200°C (390°F) or fan forced setting 180°C (355°F)Adjust the oven rack to middle position. Line a 12-cup muffin tin with papers.
Dry Mix
- In a large bowl, whisk together WEATZERO® flour, baking powder, baking soda, castor sugar, and salt.
Wet Mix
- In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until combined.
Combine Wet & Dry
- Add the wet mixture to the dry bowl. Gently fold until just combined—do not overmix.
Hold
- Let the batter rest for 10 minutes to allow the flour to fully hydrate.
Add Blueberries:
- Fold in most of the blueberries, reserving a few for the top. For even berry distribution (and to prevent them sinking), add blueberries after resting the batter. If using frozen blueberries, add them straight from the freezer, do not thaw.
Fill and Bake
- Scoop the mixture evenly into the muffin cups, filling each about 3/4 full. Bake at 200°C (390°F) for 5 minutes, then reduce oven temperature to 180°C (350°F) (Do not open the door).Continue baking for another 15–16 minutes (fan-forced: 15 min, standard oven: 16 min), or until a skewer inserted into the centre comes out clean.
Cool
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Cool completely before storing for best texture.
Storage
- Once completely cool, store muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.To rewarm: Microwave for 10–15 seconds.Oven: Warm at 170°C for 5–6 minutes.Air fryer: Heat at 170°C for 3-4 minutes.Bring to room temperature or warm gently before eating for the best texture.
Freezing
- Muffins freeze brilliantly! Place cooled muffins in a freezer-safe bag or container, separating layers with baking paper. Freeze for up to 2 months.To enjoy: Thaw at room temperature, or rewarm as mentioned above for that “just-baked” feel.