Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips or blueberries (optional)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract.
- Slowly pour the wet mixture into the dry ingredients, gently stirring until just combined. Add in chocolate chips or blueberries if desired.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Fill each muffin cup about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- For longer storage, freeze muffins in a zip-lock bag and microwave for a fresh-baked taste.
- Substitute whole wheat flour for a healthier option.
- Use a gluten-free flour blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg