Info  Note: The ads, button or link will not print

Buttermilk Berry Muffins Recipe


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.

Scan for Demonstration Video


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) vegetable, corn, canola or safflower oil

1 teaspoon (4 grams) pure vanilla extract (optional)

1 1/2 cups (225 grams) fresh or frozen berries (blueberries, raspberries, and/or blackberries)