Berry Muffins
- Ready In:
- 38mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 cups whole wheat flour
- 1⁄2 - 2⁄3 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg, lightly beaten
- 3⁄4 cup buttermilk (I use 3/4 C milk TBSP White Vinegar)
- 1 tablespoon white vinegar
- 2⁄3 cup canola oil
- 1 teaspoon vanilla
- 1 cup frozen blueberries
- 1 cup frozen raspberries
-
Topping
- 1 tablespoon brown sugar
directions
- Preheat oven to 375°F and line a muffin pan with baking cups.
- In a measuring cup, pour 3/4 Milk and add almost a full tablespoon of white vinegar, stir and set aside for several minutes.
- In a small bowl, lightly beat 1 Egg and stir in the Oil. Add sugar, vanilla and mix well. This is your 'wet mix'.
- In a large mixing bowl, sift in flours, baking powder, baking soda and salt, stir. This is the 'dry mix'.
- Add the frozen berries to the dry mix.
- Blend the buttermilk with the wet mix.
- Slowly pour the wet mixture over the dry while stirring lightly with a spoon. Do NOT over mix. They key here is to stir it just enough to moisten the dry mix. You should have very thick, sticky, lumpy batter.
- Overfill the muffin cups. Stuff all the batter into 12 cups, this is not for mini muffin pans!
- Sprinkle the tops with brown sugar, just a tiny bit.
- Bake for 20-23 minutes in a 375° oven.
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