These berry muffins came out beautifully and I couldn’t ask for a better way to use up the left over berries from my fruit tart. They were very tender and moist. The crunch from the turbinado sugar also adds a wonderful texture contrast to this billowy soft muffin.
The next time you find yourself with extra berries around the house, try this recipe. You’ll love them for breakfast in the morning!
Buttermilk Berry Muffins
adapted from the Joyofcooking.com
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh raspberries and blackberries
1/4 cup turbinado raw cane sugar
Preheat oven to 375 degrees F. Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups or use paper liner. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange 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 of batter, using two spoons or an ice cream scoop. Generously sprinkle raw sugar over the top of each muffin.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12-15 regular sized muffins or 6 jumbo muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.