Float Away Muffins
Light, airy, and impossibly tender, Float Away Muffins live up to their name with every delightful bite. These easy-to-make muffins are the ultimate recipe for busy mornings or weekend baking fun. Featuring a base of all-purpose flour and rich buttermilk, these treats bake up perfectly moist with a subtle vanilla essence and optional bursts of fresh blueberries or zesty lemon. The recipe’s quick 15-minute prep time and simple ingredients make it a go-to for beginners and experienced bakers alike. Whether you enjoy them warm with butter or as a grab-and-go snack, Float Away Muffins are a versatile and satisfying choice for any occasion. Perfect for searches like "easy blueberry muffins," "fluffy muffin recipe," or "buttermilk muffins," this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups buttermilk
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoons lemon zest (optional)
- 1 cups fresh or frozen blueberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. If you're using lemon zest, add it into this mixture for a hint of brightness.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix—it's okay if the batter looks slightly lumpy.
If using blueberries, fold them into the batter gently so they don’t break and bleed into the mixture.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed and golden, and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair perfectly with a pat of butter or a drizzle of honey. Enjoy!
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 180.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
