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Baked Muffins Buttermilk

Buttermilk Muffins Recipe

How to make deliciously soft and moist muffins with buttermilk powder.

Course Breakfast
Cuisine American
Keyword Buttermilk Muffins Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 muffins
Calories 186 kcal
Creator Julie

Ingredients

  • 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

Instructions

  1. If you are using powdered buttermilk, mix that up first and add remaining wet ingredients. 

  2. Combine the dry ingredients and then add to wet. 

  3. 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.

  4. Grease your muffin tin or use muffin tin liners.  (Using liners is my preferred method.) Fill each 3/4 full.

  5. Bake muffins for 20-22 minutes at 375 degrees.

Nutrition Facts
Buttermilk Muffins Recipe
Amount Per Serving
Calories 186 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 20mg7%
Sodium 221mg10%
Potassium 52mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 49IU1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.