Buttermilk Berry Muffins

Most weekday mornings Ben is out of the house before I even roll out of bed.  He almost always has a bowl of cereal for breakfast.  He always uses one of our green soup bowls.  He is a creature of habit, and I love that about him.  But I changed up his routine this weekend.

This past Saturday I was up first and managed to throw together these muffins for breakfast.  They came together so quickly!  Buttermilk makes these muffins wonderfully moist.  The berries provide a burst of tart sweetness.  A little sprinkle of raw sugar gives a nice crunch without the extra work of making a streusel.  Yes, I am too lazy to make a simple steusel.

I used a combination of fresh raspberries and blueberries, about a cup of each.  Blackberries would also be delicious.  This recipe comes from The Joy of Baking.  Enjoy!

Buttermilk Berry Muffins


  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest from 1 lemon
  • 1 egg
  • 3/4 cup buttermilk
  • 2/3 cup canola oil
  • 1 teaspoon vanilla
  • 2 cups fresh berries
  • 1/4 cup raw/turbinado sugar
  1. Preheat oven to 375°F.  Prepare 18 regular size muffin cups with muffin cups or grease and sugar cups.
  2. Whisk flour, sugar, powder, soda, salt and lemon zest in a large bowl.
  3. In a separate bowl whisk buttermilk, oil, egg and vanilla.
  4. Gently fold wet ingredients into the dry ingredients until just combined.
  5. Fold in berries, being careful not to mash them too much.
  6. Fill each muffin cup almost full of batter.
  7. Sprinkle each with a little of the raw sugar.
  8. Bake for 20 minutes until just browned.