Can you substitute buttermilk for milk in a blueberry muffin recipe?

You can absolutely substitute buttermilk for milk in a blueberry muffin recipe, and it will often result in a more tender and flavorful muffin. Here's why:

* Acidity: Buttermilk contains lactic acid, which reacts with baking soda in the recipe to create carbon dioxide bubbles. This creates a lighter, more airy texture.

* Moisture: Buttermilk is naturally more acidic than milk, which helps to keep the muffins moist and prevent them from becoming dry.

* Flavor: Buttermilk adds a subtle tangy flavor to the muffins, complementing the sweetness of the blueberries.

How to substitute:

* 1:1 replacement: Simply use the same amount of buttermilk as the original recipe calls for milk.

* Make your own buttermilk: If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Important Notes:

* Baking soda: If the recipe calls for baking powder only, you may need to add a small amount of baking soda (about 1/4 teaspoon) to activate the buttermilk's acidity.

* Taste: The muffins might have a slightly tangy flavor with buttermilk. You can adjust the sweetness accordingly by adding a little more sugar if desired.

Overall, substituting buttermilk for milk in blueberry muffins is a great way to enhance their texture, flavor, and moisture. Give it a try and enjoy!