May 27, 2010

Buttermilk-lingonberry muffins

Buttermilk is definitely something us Finns drink by the carton. The selection in Finland is mind boggling and a lot them have added health benefits like good bacteria, added calcium, etc. The buttermilk you get here is not the same kind, and it's missing that tang and is in my opinion far too sweet to drink on its own (although I occasionally do that too). Therefore it's more suitable for baking and I promise you it makes the softest muffins and bread loaves!

This time I wanted to continue with the Nordic theme and added lingonberry in to the mixture. I always have a few jars of lingonberry jam in the fridge (available among other places at IKEA) because I have it with just about everything.

Buttermilk-lingonberry muffins (makes 12)

200ml buttermilk
2 eggs
50ml canola oil
100ml (or more) lingonberry jam
pinch of salt
1/2 cup rye flour
1 cup plain flour
1/2 cup wheat germ
2tsp baking powder
1tsp baking soda

Mix the buttermilk, eggs, lingonberry and oil together. Mix the dry ingredients together and stir in to the buttermilk mixture. Spoon the dough into greased muffin tin and bake in 180C for 12-15 minutes or until skewer comes out clean. Serve with butter.


  1. Nice muffins you've got there Maria! ;) I've never heard of lingonberry and I'm a little surprised to hear there are varying degrees of buttermilk, unlike the one type you get here

  2. Thanks John! You'd love lingonberry and you should try cloudberry jam too (also available at IKEA and even Funkis at the Strand).

  3. These look great! I can imagine them being lovely straight out of the oven! Never heard of lingonberry either... I guess I'll have to take a trip to ikea soon :)

  4. Aha! I thought you had grown yourself some lingonberries for a second! :D


Thank you for your comment!