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 sized muffins.
Note: If using frozen berries you may have to bake the muffins a little longer
than the stated time.
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