A great basic muffin base that uses buttermilk and a touch of nutmeg. Add blueberries, raspberries or lemon zest to make these muffins uniquely yours.
This is the first time I made these and I think I will try baking for only 15 mins next time as they were a little too dry but that could be because I am trying to get used to a different oven. I will may be try a little extra vanilla next time or as the recipe suggests some fruit. I bake soda bread a lot and always have buttermilk left over so this is the first muffin recipe i have tried using this ingredient. Thank you for the recipe and I will definitely be trying this again. - 20 Nov 2013
I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more liquid. Also suggest using an ex. large egg. Hope this helps - 22 Oct 2011 (Review from Allrecipes US | Canada)
I made these blueberry muffins by folding two cups of fresh blueberries into the batter when I added the dry ingredients. I sprinkled a little sugar over each muffin before baking. Very good. I'll try these again with chopped Granny Smith apples and apple pie spice. - 29 Feb 2012 (Review from Allrecipes US | Canada)