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Prep Time
5 mins
Total Time
30 mins


2 1/2 cups
All Purpose Flour
625 mL
3/4 cup
granulated sugar
175 mL
1/2 tsp
baking powder
2 mL
1/2 tsp
baking soda
2 mL
1/4 tsp
1 mL
1 tsp
of your favourite spice: ground cinnamon or ginger
5 mL
Large Egg
1 cup
250 mL
1/2 cup
canola oil
125 mL


Step 1

Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.

Step 2

Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.

Step 3

For savoury cheddar bacon breakfast muffins, omit spice and add 1/2 tsp (2 mL) cayenne pepper, 1/2 cup (125 mL) crumbled Fully Cooked Bacon, 1 1/2 cups (375 mL) shredded Mild Cheddar Cheese and 1/2 cup (125 mL) thinly sliced green onion

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 buttermilk muffin – extra ingredients not included
10 g
Saturated Fat:
1 g
34 g
1 g
15 mg
4 g
160 mg
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