You only need this muffin recipe to make endless flavors. Enjoy Blueberry Muffins, Banana Muffins, Double Chocolate Chip, and any flavor you like!
- 2 1/2 cups (12 1/2oz/354g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (6oz/180g) sugar
- 1/4 tsp salt
- 2 eggs (beaten)
- 1 cup (8floz/240ml) buttermilk
- 1/2 cup (4floz/120ml) flavorless oil
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon rolled oats
- 1 tablespoon fresh or frozen blueberries
- 1/4 of a mashed banana
- 1 tablespoon chopped pecans (or walnuts)
- Zest of 1 lemon
- 1/4 teaspoon poppy seeds
- 2 tablespoons grated apple
- 1/4 teaspoon cinnamon
- 1 tablespoon grated carrot
- 1 teaspoon raisins
- 1/4 teaspoon cinnamon
- 2 teaspoons unsweetened cocoa powder
- 1 tablespoon chocolate chips
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Preheat your oven to 350°F (180°C) and grease a 6 well muffin tin or cupcake tin.
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In a large bowl combine dry ingredients, set them aside.
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In a jug whisk together the eggs, buttermilk, oil, and vanilla.
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Add the wet ingredients into the dry ingredients and mix until evenly combined.
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Once you have your batter you can start making your flavors. Scoop a heaped 1/3 cup of batter into a bowl and proceed to add in the flavors you want. If you want to make all the batch the same flavor then multiply the mix-ins by 6.
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After adding your desired flavoring spoon the batter into the greased muffin tin.
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Bake for 20-25 minutes or until golden brown and risen.
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Allow to cool for 10 minutes before removing from the tin.
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Allow cooling fully before storing in an airtight container. These will keep for up to 3 days in the fridge.
Don't eat eggs, use my egg substitutes chart for cupcake substitutions.