These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries. No need to worry if fresh berries are not in 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.
All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and your batter is made. Of course, just because they are simple to make doesn’t mean they can’t be packed with flavor!
2 1/2 cups (325 grams) all purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
1/2 cup (120 ml) sunflower, canola oil or any flavourless oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)
Serve delicious warm from the oven or at room temperature.
Chef Raphael’s Tip:
If using frozen berries you may have to bake the muffins a little longer than the stated time.
If you use frozen berries, instead of fresh, in these muffins, do not to defrost the berries as this will cause them to soften and bleed into the batter.
Using oil in this recipe instead of butter makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour.
You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just stir the vinegar into the milk and then let it stand 5 to 10 minutes before using.
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