Buttermilk Muffins with Berries
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Fresh berries can easily be replaced with frozen ones. In this case, there is no need to thaw them — otherwise, they will release too much liquid. Frozen berries can be added with a teaspoon just like fresh ones. This recipe yields 12 muffins.
Ingredients
- Wheat Flour - 14.1 oz
- Brown Sugar - 6.2 oz
- Baking Powder - 1 tablespoon
- Lemon - 1 piece
- Salt - ½ teaspoon
- Buttermilk - 9 fl oz
- Butter - 3 oz
- Farm fresh eggs - 2 pieces
- Fresh Berries - 8.8 oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
In a large bowl, mix the flour, sugar, baking powder, the zest of one lemon (only grate the yellow part of the peel with a sharp grater, as the white part is bitter), and salt. In another bowl, mix the buttermilk, eggs, and melted butter.
Step 3
Gently pour the buttermilk, butter, and egg mixture into the bowl with the flour, stirring with a whisk or spoon. Mix until the batter is homogeneous but not too runny.
Step 4
To avoid crushing the berries, you can add them gradually with a teaspoon instead of mixing them into the batter. First, pour about 1–1.5 tablespoons of batter into each muffin cup, then add a few berries, followed by another spoon or one and a half of batter. Alternate this until the cups are filled to ¾ full. The last layer should be batter.
Step 5
Bake the muffins for 25 minutes until they rise and the tops turn golden brown. The muffins may crack — this is acceptable and even beautiful, especially when there are berries in the batter.
Step 6
Serve slightly warm.
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