This recipe will not shake up the baking world, but it is what I crave in the morning… a simple buttermilk muffin recipe that elicits happiness. In the spring when we pick fresh berries in copious amounts, this recipe goes on repeat. It amps up the berries natural deliciousness. If you have beautiful ripe berries – adding some lemon zest can also increase the yummy factor.
- 2 1/2 cups flout
- 1/2 cup -3/4 cup sugar (depending on the sweetness of your berries)
- 2 tsp. baking power
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cup-2 cups berries (frozen or fresh)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp. vanilla
- 1 egg
Preheat oven to 375 degrees and spray a muffin tin for 12 muffins or use cupcake papers
Combine the dry ingredients (flour, sugar, baking soda, baking powder, & salt) in a large bowl.
Add the berries to the dry and mix them together with a wooden spoon, covering the berries thoroughly. (This will stop them from bunching up at the bottom of your muffin.)
In a measuring cup add the buttermilk, oil, vanilla, and egg. Use a fork to mix it all together.
Add wet to dry and combine with the wooden spoon.
Spoon equal amounts into each muffin tin. Sprinkle a little granulated sugar or turbinado sugar over each one.
Bake for 15-20 minutes until edges and tops are starting to brown and the muffin springs back to the touch.