The Best Easy Buttermilk Muffin Recipe
Ready for a new muffin recipe that the whole family will love? This Easy Buttermilk Muffin Recipe is customizable so that you can make different flavors!
Easy Buttermilk Muffin Recipe
We are always looking for quick muffin recipes with a little twist. This buttermilk muffin is fast and easy but also very delicious. It has a little crunch on the outside but is soft and fluffy inside. I think you will enjoy a slightly different twist on a classic blueberry muffin.
Muffins are great for simple breakfasts because they don’t take much time to throw together, and you can always make a bigger batch and freeze the leftovers for another meal.
This recipe can be easily customized to what you have on hand OR you can leave them plain for a basic Buttermilk Muffin. They will be good either way! Keep reading to learn how to make Buttermilk Muffins.
Ingredients in Buttermilk Muffins
- Flour. You can also substitute a gluten-free blend for a gluten-free muffin. Otherwise, use all-purpose flour.
- Oats. These make this muffin a little more filling and hearty than your typical muffin. They are a great addition! I use regular rolled oats in this recipe.
- Sugar. I use plain cane sugar in this recipe. You might be able to use Monkfruit or another alternative sweetener.
- Salt. Sea salt, pink salt, or whatever you have on hand will work here.
- Baking powder.
- Buttermilk. You can use fresh buttermilk or I always have powdered buttermilk on hand. This makes it an easy-to-use option. There are a couple of powdered buttermilk choices. The particular one I use uses 1/4 cup of powder to one cup of water.
- Oil. I use light olive oil, but you can use any mild vegetable oil like safflower oil, canola oil, sunflower oil, or avocado oil.
- Vanilla. I use homemade Vanilla Extract. You could also use lemon extract for something different!
- Fresh or frozen blueberries. (Optional, or use a different add-in.)
Is It Better to Use Milk or Water in Muffin Mix?
Using milk will give you a richer-tasting muffin in a muffin mix or a muffin recipe. Water can be used if you want to keep it dairy free or if milk is unavailable.
How Do You Fix Muffins That Are Too Dry?
If your batter seems too dry, add in more buttermilk or a little more oil to give it more moisture. If you are gluten free, adding a little more oil, some applesauce, or another egg will help with the dryness.
What Can I Substitute for Buttermilk in a Muffin Recipe?
If you don’t have buttermilk or buttermilk powder, you can easily make your own! Here’s my tutorial on How to Make Your Own Buttermilk. You can do this with regular dairy milk or dairy-free milk. You could also replace buttermilk with sour cream or greek yogurt, depending on the recipe and the other ingredients.
How to Customize the Buttermilk Muffin Recipe
Here are some delicious things that you can add in to the muffin batter in place of the blueberries to change it up!
- Walnuts or pecans that have been chopped.
- Chocolate Chips
- Other kinds of fresh or frozen berries
Instructions for Making Buttermilk Muffins
If you use powdered buttermilk, mix that up first in a large bowl.
Add the remaining wet ingredients and stir together until well combined.
Combine the dry ingredients with a whisk and then add them to the wet ingredients.
Mix until they are incorporated, and fold in your fresh or frozen blueberries (or whatever add-ins you choose). If you use frozen, don’t allow them to thaw, and your batter will remain without the blue color. If you thaw, you will have a purple batter color.
Grease your muffin tin or use muffin tin liners. Using paper liners is my preferred method. Using a muffin scoop, scoop the mixture into the muffin tin. Fill each muffin cup 3/4 full.
Bake muffins for 20-22 minutes at 375 degrees in the oven. My oven is waiting for a repair, so I needed to use my toaster over. This is why I used a smaller muffin pan this time – just FYI.
Remove them from the oven and let them cool to room temperature on a wire rack before topping with melted butter. This recipe will make 18 muffins.
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- 2 1/2 Cups all-purpose flour (can also substitute gluten free blend)
- 1/2 Cup oats
- 1 Cup sugar
- 1 teaspoon salt
- 3 teaspoon baking powder
- 2 eggs
- 1 Cup buttermilk (fresh or powdered)
- 1/2 Cup oil (I use a light olive oil)
- 1 teaspoon vanilla (or can also use lemon flavoring)
- 2 Cups fresh or frozen blueberries
If you are using powdered buttermilk, mix that up first and add remaining wet ingredients.
Combine the dry ingredients and then add to wet.
Mix together until they are incorporated, and lastly, fold in your fresh or frozen blueberries. If you use frozen, don’t allow them to thaw, and your batter will remain without the blue color. If you thaw, you will have a purple batter color.
Grease your muffin tin or use muffin tin liners. (Using liners is my preferred method.) Fill each 3/4 full.
Bake muffins for 20-22 minutes at 375 degrees.
Storing Buttermilk Muffins
Store any leftover muffins on the countertop in an airtight container. Enjoy them within a few days of baking.
If you aren’t going to eat them right away. Place the cooled muffins into a freezer bag and freeze them for up to 3 months. Thaw on the countertop. Reheat in the microwave.
Gluten Free Buttermilk Muffins
To make these muffins gluten free, replace the flour with gluten free flour. Depending on your tolerance level, you may also need to use gluten-free certified oats.
Dairy Free Buttermilk Muffins
You can make these muffins dairy-free by replacing the milk in the buttermilk with a dairy-free alternative (and making your own buttermilk).
More Muffin Recipes
- Old Fashioned Cinnamon Muffin Recipe
- Gluten Free Muffin Mix Recipe
- Pumpkin Cream Cheese Muffins Recipe
- Triple Chocolate Zucchini Muffins Recipe
- Simple Blueberry Muffins Recipe
- Melt in Your Mouth Mini Muffins
- 25 Delicious Healthy Muffin Recipes
- The Best Chocolate Muffin Mix Recipe
- Homemade Muffin Mix Recipe
- Banana Crumble Muffins Recipe
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This Buttermilk Muffin Recipe was originally posted on Little House Living in March 2023.