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Blueberry Pecan Buttermilk Muffin on a wire rack
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4.95 from 20 votes

Basic Buttermilk Muffins with Variations

My Basic Buttermilk Muffins start with a fluffy and delicious muffin recipe. You can then add fruit, nuts, whatever you like, to make these muffins uniquely yours. The possibilities are endless!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 Muffins
Calories: 161kcal
Author: Cynthia

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 large egg room temperature
  • 1 cup buttermilk room temperature
  • 4 tablespoon unsalted butter melted and cooled
  • 4 tablespoon neutral oil such as vegetable, avocado, or sunflower oil
  • 1 teaspoon vanilla extract or paste

Instructions

  • Preheat oven to 425° Place cupcake liners in each cup of a standard size cupcake pan.
  • Whisk dry ingredients together in a medium bowl.
  • Whisk together wet ingredients in another bowl.
  • Add wet to dry and mix until just combined. Don't over mix. Just bring together until all the dry flour disappears. A few lumps are okay.
  • Gently fold in any add-ins that you have decided to include. (See the post contents for variations I have tested for you, but don't be afraid to stretch your culinary wings!)
  • Using a medium scoop or measuring cup, place ¼ cup of batter into each muffin cup (or, if you'd rather eyeball it, fill each cup ¾ full.)
  • Sprinkle top with more granulated sugar or streusel, if desired.
  • Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door. Bake for another 15-18 minutes, or until a clean toothpick inserted into the center muffin comes out with few or no crumbs attached.

Notes

  • Note on Buttermilk When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. You can use an equal amount of plain Greek yogurt or sour cream in place of the buttermilk, if that’s what you have on hand.
  • Don't need a dozen muffins? This recipe is easily divided in half for 6 muffins. Sometimes I even make 6 of one muffin flavor and 6 of another. 
  • One bowl adaptation I always love a one bowl situation! Place buttermilk into large bowl. Whisk in egg, sugar, vanilla, melted butter, baking soda, baking powder, and salt. Sprinkle flour on top. Finish with any add ins you might want. Mix until the last of the flour just incorporates. Continue recipe as written.
 
Nutrition information below does not include any optional add ins.

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 241mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 172IU | Calcium: 69mg | Iron: 1mg