Buttermilk blueberry muffins
Access to this page has been denied because we believe buttermilk blueberry muffins are using automation tools to browse the website. Our cookbook, Love Real Food, is here! Make buttermilk for your baked goods with this 5-minute recipe. Let’s talk about buttermilk for a minute.
Buttermilk in baked goods yields wonderfully fluffy, light and tangy results. You’ve seen me use buttermilk in muffin and pancake recipes, and I’m super excited to share a simple cake recipe that calls for buttermilk later this week. Traditionally, buttermilk was the fermented liquid leftover after churning cream into butter. These days, store-bought buttermilk is typically made from milk with added lactic bacteria, which produce lactic acid. Contrary to what its name and thickened texture suggest, buttermilk is not buttery and is relatively low in fat. Store-bought options are usually about on par with whole milk, though reduced-fat options exist.
Why do we use buttermilk instead of plain milk? Tangy flavor aside, the acid present in buttermilk helps counteract baking soda, which is basic. Baking soda on its own is quite bitter—it needs both acidity and liquid to taste and function properly. Buttermilk acts similarly to sour cream or yogurt, which are thicker cultured dairy products. Since buttermilk is thinner, I typically use about two-thirds cup buttermilk in place of one cup sour cream or yogurt.
This is the perfect substitute for your baking projects when you don’t have buttermilk on hand. I love use this trick because it saves me from buying buttermilk, since I never seem to use up a full bottle in time! This method is also convenient if you follow a dairy-free or vegan diet, because you can make buttermilk with any type of milk. To make buttermilk, simply measure the vinegar or lemon juice into a liquid measuring cup. Stir to combine, and let the mixture rest for at least 5 to 10 minutes before using.
The final texture should appear somewhat separated at the top, with some light curdling. Even if you don’t see a significant change in appearance, the acidity is present and your buttermilk should work as designed. Following this ratio, you can make exactly as much buttermilk as you need. Keep in mind that one tablespoon is the equivalent of three teaspoons. Watch how to make buttermilk in this short recipe video!
Simply combine your milk of choice and vinegar or lemon juice. Recipe as written yields 1 cup buttermilk. Fill the measuring cup to the 1-cup mark with milk. Stir and let the mixture rest for at least 5 to 10 minutes. Vinegar options: Choose from a clear or almost clear vinegar, such as plain distilled vinegar, apple cider vinegar, rice vinegar or Champagne vinegar. They are all similar enough in acidity levels to work well, and I can’t discern a difference in the final flavor of the baked good depending on which is used.
Milk options: Choose from cow’s milk, nut milk coconut milk, soy milk, oat milk—any milk will do, really! Make it nut free: Be sure to use a milk that is nut free. Make it soy free: Be sure to use a milk that is soy free. It should not be considered a substitute for a professional nutritionist’s advice.
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K reader replies directly to my comment. You will not be subscribed to our email newsletter. I love that you included conversions for smaller amounts of buttermilk. I only ever see it for 1 or 2 cups of milk at a time but there’s lots of recipes which only call for a small amount. Can’t wait to see what recipe with buttermilk you’re going to share this week with us! Hope this serves as a nice resource. Stay tuned for a blueberry cake.
