25 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
halloween baking
thanksgiving baking
candy recipes
valentine's baking
easter baking
baking history
bibliography

 
Subscribe Now
 

Buttermilk Berry Muffins Recipe & Video

Printer Friendly Page

Pin It

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.

Related Recipes You May Like

Bran Muffins

Banana Muffins

Pumpkin 'Bran' Muffins

Chocolate Chip Muffins

 Banana Muffins with White Chocolate

Blueberry Cornbread Muffins

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.

View comments on this recipe on YouTube

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)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2022 iFood Media LLC