Buttermilk Mixed-Berry Muffins

READY IN: 50mins
Recipe by Muffin Head

A sweet and healthy breakfast or tea-time treat. A delicious way to use up berries that are nearly done. The whole wheat flour isn't necessary, but I think it adds a nice flavour.

Top Review by Heather U.

Fantastic muffins, Muffin Head. I used blueberries, and added the zest of one lemon for an extra zing. These are so tasty and they have a moist tender crumb. I like the use of both white and whole wheat flours. I used white whole wheat flour, which has the same nutritional benefits of red whole wheat flour (the usual), but a bit lighter in flavor, color, and texture. Thanks for giving my Monday morning a bright start!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F (190°C). Grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
  2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
  3. 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.
  4. 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.
  5. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

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