I love muffins! I love making them because they're quick and easy. Warm with an extra hot cup of coffee in the morning is blissful. I keep a steady supply in my freezer to pop in the microwave for a quick, weekday breakfast. These are a riff on my incredibly moist blueberry muffins. They're made with a combination of whole wheat and regular flour. They're ultramoist, packed with berries and not too sweet (but sweet enough). If you like your muffins sweeter, increase the sugar in the recipe to one cup. Just about any berry will work here. I've made them with frozen blueberries and raspberries too.
Buttermilk Berry Muffins Recipe Makes 12
1/2 cup unsalted butter softened
3/4 cup white sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons of baking powder
1/4 teaspoon of salt. I use French sea salt.
2 cups frozen berries. I use frozen mixed berries, straight from the freezer.
Topping For Each Muffin:
Sprinkling of coarse Turbinado sugar like Sugar In The Raw or regular white sugar
Instructions for Muffins
Preheat the oven to 400
Generously grease a 12 cup muffin tin or use paper liners to line the muffin cups. I use the empty butter wrapper to grease the cups, adding a little extra butter if necessary.
In a large bowl cream the butter and sugar until it looks light and fluffy. Mix in eggs and beat until incorporated. Stir in buttermilk and vanilla.
In another bowl, whisk the white flour and whole wheat flour, baking powder and salt. Add the dry mixture to the wet mixture. Stir just until everything is combined. The batter will be thick. Fold in the mixed berries straight from the freezer.
Fill the muffin cups with the batter. Sprinkle some Turbinado or regular white sugar over each muffin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes. Remove from the pan and serve.
You can also freeze the muffins. Reheat directly from the freezer in the microwave for breakfast or a snack on the go.