Basic Buttermilk Muffins

I liked it. I had only one cup of all-purpose flour left and used whole-wheat for the remainder, which gave them a nutty flavor and nice texture. Because the batter was thick, I used an extra quarter cup or so of buttermilk, which I have on hand since I make my own. I also used egg replacer, which doesn’t always work well with muffins but did with these. Thank you for a great way to use up buttermilk!

This is a nice basic mix, this time I added blueberries, (I couldn’t wait to try them, yum) next time it’ll be apples and cinnamon, this is a keeper; thanks for sharing

Consistently good. A no fail recipe.

Great basic recipe and so easy to adjust for different fruit, spices, etc. I used saskatoons and added lemon zest plus 1/4 tsp. of cinnamon. I also used 1 1/4 cups of buttermilk so they wouldn’t be dry with the specified amount of flour. Excellent ‘go to’ recipe!

Used 1/4 cup less flour, 1 teaspoon less baking powder. Used sanding sugar on top before I baked. Baked 18-23 minutes.

Added about 1/4 cup and 1-2 Tbsp of additional liquid. One cup of diced frozen peaches and frozen raspberries. The muffins with a lot of fruit needed about 24 minutes instead of 18.

DCKatie is correct in Saying this is a good basic muffin that can be adapted. I used lemon extract in place of the vanilla and added 1 tablespoon of lemon zest. To the final batter added one cup of frozen blueberries, I added a little chopped nuts to the muffin tops before popping in the oven. These cooked to perfection with beautiful high peaks. Thank you for sharing I will certainly be baking these again.

My husband doesn’t like berries, so I exchanged the blueberries for walnuts. I replaced the white sugar with brown. Super yummy, but a little dry. I’d cut a little flour next time.

I used this recipe to make extra-large muffins. I added frozen blueberries and baked them for about 27 minutes at 375 degrees. They were very good. However, I should have read the reviews first because the dough was so dry that I had trouble incorporating all of the flour. Next time, I’ll reduce the flour to 2 cups and increase the buttermilk by 1/8 – 1/4 cup.

Reduced flour to 2 cups per others suggestions. Also, added grated lemon zest. Added coarse sugar on top would have been a nice touch, but forgot. These were the best out of 3 recipes for blueberry muffins I have tried.

I loved that it wasn’t very sweet, but the dough was so thick it was hard to pan into the muffin cups….I probably will not make again – the taste was very good though.

I made these just as written and found them just ok. I don’t usually add nutmeg to a blueberry muffin and maybe that was one of the reasons the taste just wasn’t the best to me. Some say they turned out dry, but I didn’t have that problem. I also don’t usually like the addition of baking soda when there is already baking powder used. But I think you should always make a recipe as written to express an opinion of it. I will try this one again but with a few changes, then, of course, it will not be the same recipe, will it? I wish people would stop rating a recipe when they actually never made it.

Love this recipe…I added extra vanilla and chocolate chips…will definitely make this one of my go to recipes

Way too dry. I added extra buttermilk and one extra egg when I saw how dry batter was and it was still too dry. They had no flavour either.

Perfect and tender. I had to take out a couple minutes early but is probably my oven! I made standard cupcake size and used 2 cups of flour.

I really like how you can add almost anything to this recipe and it still manages to taste good!

This recipe is great. I’ll probably make it again. I’d like people to know that the one cup of apples in it (cook’s note) could not be identified by family members. I’d recommend putting more in. Also, if you put spices in (like cinnamon) put them in the dry ingredients bowl before it’s too late to add it.

Simple recipe. I had cranberries and eggnog on hand which I substituted for buttermilk and blueberries. I sprinkled white sugar on top, just a little to compliment the tartness of the berries. Yum!

This was an okay basic recipe. I had to add several things to this to get the moist flavorful muffin I was going for. As it is written, the recipe was dry (too much flour or not enough liquid) I added sour cream, ditched the butter for oil, and added vanilla bean paste instead of plain vanilla. I also added fruit juices to get a pop of flavor and subbed out some of the flour for cocoa ( this with the sour cream makes a knock your socks off double chocolate muffin) Just be aware that this one needs some work to make it impressive. I added 1/4 cup sour cream, subbed out the butter for oil, added an extra tsp of what ever extract you are using and extra cinnamon, nutmeg, or pumpkin pie spice is nice.

These were very dry – and I did follow the suggestion of a few other reviewers by reducing the flour to 2 cups and I added another 1/4 cup of buttermilk. They were still quite dry and bland.

I should have just used the To Die For Blueberry muffin recipe like usual. These are AWEFUL! Dry, baking soda flavor.