Buttermilk Berry Muffins

Buttermilk Berry Muffins

Delight in these moist and fluffy Buttermilk Berry Muffins bursting with fresh berries and a hint of tangy buttermilk. Perfect for breakfast or a sweet snack, these muffins are easy to make and irresistibly delicious.

Ingredients

  • 160 g whole wheat pastry flour
  • 295 g unbleached all-purpose flour
  • 100 g firmly packed brown sugar
  • 3/4 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 5 1/2 oz mashed ripe banana (~2 med.)
  • 240 ml buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 115 g unsalted butter barely melted
  • 125 g berries plus more for topping
  • rose cinnamon sugar*

Instructions

Mixing Ingredients
  1. Preheat the oven to 400°F / 205°C with a rack in the center. Line a muffin tin with paper.
  2. In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder. In another bowl, combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended and uniform.
    3. Muffins
  3. Gently stir the berries into the dry ingredients. Pour the wet ingredients over the dry and mix until just combined. Avoid over-blending.
  4. Fill the muffin tins 2/3 full, sprinkle with more berries, and a generous dusting of cinnamon rose sugar.
  5. Bake for 20-30 minutes (larger muffins on the long side) or until golden-topped and a tester/toothpick comes out just clean.

Serves: 12-18 muffins depending on size.