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
Note: If using
frozen berries you may have to bake the muffins a little longer than the stated
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Buttermilk Berry Muffins Recipe:
2 1/2 cups (325
3/4 cup (150
grams) granulated white
(1 gram) fine kosher salt
one orange or lemon (optional)
egg (50 grams out of shell, at room
1 cup (240 ml/grams) buttermilk, at room temperature
cup (120 ml/grams) corn, vegetable, safflower, or canola oil
(4 grams) pure
vanilla extract (optional)
1 1/2 cups
(225 grams) fresh or frozen berries (blueberries, raspberries, and/or blackberries)