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
- Preheat oven to 375°F. Prepare 18 regular size muffin cups with muffin cups or grease and sugar cups.
- Whisk flour, sugar, powder, soda, salt and lemon zest in a large bowl.
- In a separate bowl whisk buttermilk, oil, egg and vanilla.
- Gently fold wet ingredients into the dry ingredients until just combined.
- Fold in berries, being careful not to mash them too much.
- Fill each muffin cup almost full of batter.
- Sprinkle each with a little of the raw sugar.
- Bake for 20 minutes until just browned.