Joy of Baking Buttermilk Berry Muffins

I swap out flour for white whole wheat flour and buttermilk with homemade kefir

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2 1⁄2 cups all-purpose flour
• 3⁄4 cup granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄4 teaspoons lemons or 1 1⁄4 teaspoons orange zest
• 1  egg, large and lightly beaten
• 1  cup  kefir or 1  cup buttermilk
• 1⁄2 cup  safflower oil or 1⁄2 cup canola oil
• 1  teaspoon pure vanilla extract
• 1 1⁄2 cups raspberries (blueberries, black berries or combination)
• 1  tablespoon turbinado sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 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 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. Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.
5. Makes 12 regular sized muffins.
6. Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.