Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely
bursting with flavorful berries. No need to worry if fresh berries are not in
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. 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. Of course,
just because they are simple to make doesn't mean they can't be packed with
If you use frozen berries, instead of fresh,
in these muffins, 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 in these muffins. 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. There can also use
buttermilk powder, or you can make your own
buttermilk by adding 1 tablespoon of white distilled vinegar, cider
vinegar, or lemon juice to 1 cup (240 ml) of milk. Just stir the vinegar into
the milk and then let it stand 5 to 10 minutes before using.
These Buttermilk Berry Muffins are delicious warm from the oven or at
Muffins: Preheat oven to 375 degrees F (190
degrees C). Position rack in center of oven. Line with paper liners, or butter or
spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup
whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl
combine the flour, 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 an ice
cream scoop. Place in the oven and bake until a toothpick inserted in the
center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire
rack and let cool for about 5 - 10
minutes before removing 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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