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Buttermilk Berry Muffins Recipe:
2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons (8 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) fine kosher salt
Zest of one orange or lemon (optional)
1 large egg (50 grams out of shell, at room temperature
1 cup (240 ml/grams) buttermilk, at room temperature
1/2 cup (120 ml/grams) corn, vegetable, safflower, or canola oil
1 teaspoon (4 grams) pure vanilla extract (optional)
1 1/2 cups (225 grams) fresh or frozen berries (blueberries, raspberries, and/or blackberries)
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Buttermilk Berry Muffins: Preheat your oven to 375 degrees F (190 degrees C). Have the oven rack in the center of your oven. Line a 12 cup muffin pan with paper liners, or butter or spray each muffin cup with a non stick cooking spray, .
In a large bowl, whisk the egg. Then whisk in the buttermilk, oil, and vanilla extract.
In another large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full with batter, using two spoons or a cookie/ice cream scoop. Bake about 20 - 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For even baking rotate your baking pan front to back about halfway through baking. Place on a wire rack and let cool for about 10 minutes before removing the muffins from pan.
Makes 12 regular sized muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated baking time.
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These Buttermilk Berry Muffins have a beautiful golden brown crust and are bursting with flavorful berries. No need to worry if fresh berries are out of season, as these are just as good with frozen berries. To add a nice touch of citrus flavor, the zest of a orange or lemon is added. And to make these Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, we are using buttermilk and a flavorless oil instead of the usual milk and butter. Excellent warm from the oven or at room temperature.
Muffins fall into the "quick" bread category and you can see why when you make this recipe. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and your batter is made. A few notes on ingredients. If using frozen berries, instead of fresh, do not to defrost the berries as this will cause them to soften and bleed into the batter. As I mentioned above we are using oil in this recipe, instead of butter, which makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour. You can use canola, corn, vegetable, safflower, or even a mild olive oil. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can also use buttermilk powder, or you can make a good homemade substitute by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml/grams) of milk. Just stir the vinegar into the milk and then let it stand at room temperature about 10 minutes before using.