Buttermilk Mixed Berry Muffins Recipes

MIXED BERRY BUTTERMILK MUFFINS

Steps:

• Preheat the oven to 425F. Place cupcake liners in the muffin tins, and set aside for now.
• In a medium mixing bowl, toss the flour and baking soda together. Set aside.
• In separate large mixing bowl, whisk together the egg, brown sugar, and granulated sugar until creamy. Next, add vanilla extract, buttermilk, and vegetable oil. Mix until combined.
• Pour the dry ingredients into the wet ingredients, and mix until combined.
• Gently fold in the berries.
• Evenly divide batter into individual cupcake liners.
• For the streusel, in a small mixing bowl, cream the butter. Then add brown sugar, flour, and chopped walnuts. Stir with a spatula until well combined and crumbly.
• Divide the crumbs over the muffin batter.
• Bake the muffins at 425F for about 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F, and bake for an additional 15 minutes. This method will ensure that the muffins rise high.
• Remove the muffins from the oven and insert a clean toothpick through the center of the muffin. If the toothpick comes out clean, the muffins are done.
• Allow the muffins to cool for several minutes before serving.

BUTTERMILK MIXED-BERRY MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
• 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.
• When filling the muffin cups, trying using two spoons to prevent the batter from dropping outside the cup. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
• Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

MIXED BERRY MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 400°F.
• Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
• In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
• In another medium bowl, whisk the milk, oil and eggs.
• Mix well and pour into the well.
• Stir just until blended.
• Fold in the berries.
• Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
• Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Cool in the pan for 5 minutes.
• Remove the muffins and serve warm or cool on a wire rack.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.