Basic Buttermilk Muffins Recipe

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Most Helpful Positive Review

Feb 29, 2012

I made these blueberry muffins by folding two cups of fresh blueberries into the batter when I added the dry ingredients. I sprinkled a little sugar over each muffin before baking. Very good. I'll try these again with chopped Granny Smith apples and apple pie spice.

—Sarah Jo

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Most Helpful Critical Review

Feb 13, 2012

These muffins taste great, they were a nice color and texture... my kids loved them but the papers stick to the muffins... why does it do that?

—Kirsten Mia

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27 Ratings

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Oct 22, 2011

I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more liquid. Also suggest using an ex. large egg. Hope this helps

—EILISH40

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Oct 15, 2011

Excellent recipe! My husband loves muffins and I'm always looking for a recipe that has all the things I have on hand ~ plus adding whatever else I want to. Thanks for sharing this! I'll be using it often!

—Yahootie Deb

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Oct 22, 2011

Just a comment for everybody on the stiffness - it is a pretty stiff batter, but one thing that might help is that I weigh my flour - 303 grams is about 2 1/4 cups for me, but your flour may be heavier/more packed! Try weighing out 303 grams and see if that helps. :) Thanks!

—DCKatie

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Oct 20, 2011

I followed the directions exactly, then added 1 tsp cinnamon, chopped apples, and some raisins. The flavor is good, but, as another reviewer noted, the batter is VERY stiff. I added about 1/4 C more buttermilk. Still very stiff, and possibly now over-mixed. Only baked about 17 minutes, and they were still dry. I'll try again, but I'll adjust the flour.

—Dmseck

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Oct 19, 2011

Knew it would be raining by morning and wanted to start DH's day with a bit of sunshine. So, now these are my sunshine muffins! Please know that the dough is VERY stiff and if I had not added about another 1/4 cup of buttermilk, the blueberries I added would have been destroyed if they had not been frozen. These muffins have a delightful flavor. DH took 3 to work for AM coffee break and just called to tell me to save this recipe. Done! I'm making some to go in DD's freezer and using the suggested chopped apples and cinnamon. BIG hit! BIG, thank you!!!

—SouthernGma

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Dec 31, 2011

This really is exactly what the recipe title states: a basic muffin. It's light, moist, and the perfect base for embellishing however you'd like. I added chopped apples and some cinnamon to the batter and then before baking, sprinkled the tops with a cinnamon-sugar mixture. As instructed, I filled the muffin batter almost to the top and ended up with ten nice-sized muffins. Good recipe.

—lutzflcat

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Nutrition

Calories
168 kcal
8%

Carbohydrates
27.5 g
9%

Cholesterol
29 mg
10%

Fat
4.7 g
7%

Fiber
0.7 g
3%

Protein
3.7 g
7%

Sodium
338 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basic Buttermilk Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 168
Calories from Fat: 42

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 2.7g 14 %
Cholesterol 29mg 10 %
Sodium 338mg 14 %
Potassium 64mg 2 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 0.7g 3 %
Protein 3.7g 7 %
Sugars 9.5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 10 %
Iron 13 %
Thiamin 19 %
Niacin 16 %
Vitamin B6 1 %
Magnesium 3 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.