Guest post from Brigette Shevy
My family loves these simple muffins!
They consist of only a few staple ingredients, making them extremely frugal and easy to make. They are also a lifesaver for those day-before-grocery-shopping emergencies where you really need something else to serve with dinner, but your cupboards are almost empty (of course, we’ve never had any of those moments at my house. Ha!). Or when you have you realize you have milk about to expire and are looking for a way to use it up.
Just for the record, I also make this recipe when my pantry is fully stocked and my milk isn’t close to expiring – because they’re good.
These muffins are surprisingly moist, even though they don’t have any oil or butter in them. So for those of you trying to watch your fat intake, use low-fat buttermilk, and this recipe can be your new best friend. If you’re not watching your fat, feel free to slather them with butter or coconut oil like some of us do around here.
They are relatively healthy without tasting like it (I LOVE those kinds of recipes!). I adjust the amount of sugar depending on what I am serving them for. For breakfast, we prefer them sweeter. If you’re using them to go along with your dinner, I would suggest decreasing the sugar.
This recipe came from a dear older lady at my husband’s childhood church. She has since gone to be with the Lord, but her legacy and her recipes live on.
The last time I made these, my six-year old said: “Mom, I wish you would make these muffins every single day for the rest of my life!” If your family likes this recipe half as much as she does – it will still be a winner!
Easy Whole Wheat Muffins
Makes 18 muffins
INGREDIENTS:
- ½ – 1 cup sugar (Depending on your taste preference. I never use a full cup.)
- 1 egg
- 2 cups buttermilk*
- 1 teaspoon baking soda
- 2 cups whole wheat flour
- 1 cup white flour (you can substitute additional whole wheat if you prefer)
- ½ teaspoon salt
DIRECTIONS:
Preheat the oven to 350 degrees. Beat the egg and sugar together. In a separate bowl, mix the dry ingredients together. Add to the egg mixture, alternating with the buttermilk, until combined. Put in greased muffin tins and bake 15-20 minutes.
These can be stored in a Ziploc bag at room temperature for 1-2 days (make sure they are completely cooled before putting them in the bags). If storing for longer than that, keep them in the refrigerator or freezer.
*I almost always use homemade buttermilk: I put 2 tablespoons of lemon juice or vinegar in a 2-cup measuring container, and fill the rest with milk.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
A couple people mentioned using honey instead of sugar – wondering if anyone has tried it yet with success? Thanks – these look great!
Looking forward to trying these…one question first. Has anyone tried soaking the wheat flour first? Thanks!
I printed this out when you sent it out the other day. I just made them today. Thanks for sharing. These are really good and were a hit with my hubby and our two boys. I made a double batch. I used 5 cups of whole wheat flour and one cup of white. I added a smidgen more of milk due to the extra whole wheat. I also make my own buttermilk. I put one and a quarter cups of sugar. Thanks again for a delicious and healthy muffin. Blessings and thank you for all the freebies you share with us!
I love that you made this recipe and took time to leave a comment – thanks! So glad that you liked them. 🙂
I made thes tonight for company and they turned out well–fluffy, moist, and chewy! I used lemon juice to make the buttermilk and added a half cup of sugar. I am even tempted to try it without sugar . . .
Made these today for our lunch guests and they were amazing! I loved that they whipped together in no time and the taste and texture was great. I love having recipes like this to go to when we have last minute guests. Thanks for the wonderful recipe!
You are very welcome!!! I am so happy they turned out well for you – thanks for taking the time to let me know! 🙂
You said you never use a full cup of sugar to make these…how much sugar do you actually use? For sweet muffins? And for savory meals?
For sweet muffins, I use 3/4 cup. To accompany a savory meal, somewhere around 1/4 cup. The original recipe calls for 1 cup, which is why I included that amount. I am always trying to reduce sugar at our house, though, and you may find you like them better with the full amount. 🙂 whatever you do, the amount of sugar is very flexible, I’ve found. 🙂
I think ill teach the kids to make these. Could benefit us all!
Good basic muffin and no it does not need oil or butter. I did sub 1/2cup apple sauce for some of the milk and they are plenty moist. Will be easy to add whatever add-ins I choose to add next time.
Wow, Brigette does it again! I have copied down all of the recipes you have submitted so far on MSM. But, this one has got to be my very very favorite. 1- no butter or oil is great for my husband and I who are watching our calories, 2- totally uses pantry staples that I always always have on had, 3- is super cheap to make, 4- freezes very well so that I can make them ahead and freeze for easy snacking/meal supplement later.
Seriously, thank you!
supposed to read “always always have on HAND”…. sorry toddler mummblin’ in my ear. LOL
Hey, thanks! Comments like this totally make my day! I’m so glad it’s is a recipe you’ll be able to use. 🙂
Just for the record, milk with lemon or vinegar added is not buttermilk, it is soured milk. It has the same acidic properties as buttermilk, but not the flavor. You can use watered down yogurt or sour cream for the same reasons, i.e., the acid in those also reacts to the baking soda the same way soured milk does. The only real buttermilk is what is left over if you make butter from cream. The stuff you buy in the store is cultured buttermilk, menaing full or low fat milk with bacteria added to bring on the clabboring effects left when you make butter. You can make cultured buttermilk at home with a starter, just like you make yogurt with a yogurt starter, or you can add one cup of grocery store buttermilk to three cups of regular milk and leave it out on the counter for 12 to 16 hours. Unlike homemade yogurt, you do not need to keep it warm by wrapping towels around it.
This recipe made with cultured buttermilk will taste richer than when made with soured milk. If you substitute soured milk with other buttermilk recipes it often does not work as well, so don’t assume you can use soured milk whenever you need buttermilk. (Like for homemade ranch dressing. Yuck.)
Great information to know – thanks for sharing!
Do you ever use almond milk for this recipe? If so, do you use lemon juice in it, or does that not work in a nondairy milk?
I doubt I’ve ever used almond milk in this particular recipe, but I have in other recipes, and I’m confident it would work in this. Yes, you can use lemon juice in unsweetened almond milk to make buttermilk. See the above comments too. 🙂
Hey Brigette! I always look forward to your recipe posts. I was wondering if these freeze well. I would love to add them to my list of freezer cooking for meals when baby arrives. Thanks! 🙂
Definitely! We freeze them all the time. Congrats on your new baby!
Thank you! I was pondering what to make my husband alongside the soup we are having tonight for dinner, without lots of white flour and fat content. Perfect timing!
Oh good! Glad it worked out! 🙂
I was trying to figure out how to use up some buttermilk that I have left … and in a recent pantry clean out discovered some whole wheat flour. Looks like I know what I will be making later this afternoon! Thanks.
You are very welcome! 🙂
are you using fresh ground wheat in this recipe?
I have used fresh ground and store-bought in this recipe. Either one is fine.
thanks!
I think Crystal would agree, these sound like they would be great if you added chocolate chips! 🙂
😉
Could you use honey instead of sugar? We are doing sugar free for Lent.
I wish I knew. I actually might just try it and let you know as I have a bunch of honey I need to use up right now!
Sounds sooo yummy! But we recently cut out dairy for my youngest. Is there a way to do this with a non-dairy milk? Would they turn out as well?
I think non-dairy milk (rice, coconut, etc) should be fine. We were dairy free for three months last year and were able to replace milk and buttermilk with non-dairy options successfully in all our baking.
Hi Jen,
I’m dairy-free too. Just use a non-milk, such as rice milk or almond milk (almond and soy milks are a bit thicker) and mix with 2 TB of lemon juice (like what was mentioned in the recipe to make your own buttermilk) or 2 TB of white vinegar. Works like a charm!
Thanks so much! I have been using other milks in my baking but never have tried to sub for buttermilk. 🙂
Add a TBS of lemon juice or apple cider vinegar to the milk or milk substitute and let sit 5 minutes to create “buttermilk”. I’ve done it for years!
As you all can see by the time listed beside this post, I am tired. I just gave the same advice in reply to someone else’s earlier, similar advice. Goodnight!
Brigette: Can you add flavoring (vanilla, orange, almond?) — or lemon juice? Just wondering. Thanks for sharing.
Oh, absolutely! They are quite good without any flavoring, but you could definitely be creative with this recipe. 🙂 Let me know if you come up with a winner! 🙂
These sound wonderful. I was just thinking about what kind of muffins I could make to use up some blueberries I bought at Aldi’s. Headed to the kitchen right now!
Thanks much.
You are welcome! Hope you like them. 🙂