Today’s recipe is another great and easy one for breakfast: buttermilk muffins. This is a good way to use leftover buttermilk, and the muffins are delicious and moist!

I divided this recipe in half because I have a 6-muffin tray. Instead of using paper liners, I greased the muffin tin well with butter. My halved recipe called for 1 1/4 cups of all-purpose flour; I swapped out 1/4 cup for whole wheat flour. Instead of blueberries, I added 1/2 cup of chocolate chips because - yes (are you seeing a pattern?). I used mini ones. I also added 1/4 teaspoon of ground cinnamon to the batter, because the flavor is great with the wheat flour, chocolate chips, etc. The buttermilk does exactly what it is supposed to do - keep the muffins soft! It’s nice to make these early in the week - maybe on Sunday? - and have them ready in the morn’!

Here’s the recipe, on Lovely Little Kitchen.

Let me know if you try these muffins. If you are celebrating, Happy Easter! Please like and share this newsletter, and subscribe to Sundays are for baking!

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