Best Buttermilk Berry Muffins Recipes
BUTTERMILK MIXED-BERRY MUFFINS
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.
Provided by Muffin Head
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C). Grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
- In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
- 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.
- 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.
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Nutrition Facts : Calories 272.7, Fat 13.1, SaturatedFat 1, Cholesterol 18.2, Sodium 158.2, Carbohydrate 36, Fiber 2.5, Sugar 15.8, Protein 4.3
JOY OF BAKING BUTTERMILK BERRY MUFFINS
Make and share this Joy of Baking Buttermilk Berry Muffins recipe from Food.com.
Provided by Nado2003
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
- 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.
- 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.
- Makes 12 regular sized muffins.
- Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
Nutrition Facts : Calories 238.8, Fat 9.8, SaturatedFat 0.9, Cholesterol 15.5, Sodium 168.2, Carbohydrate 34.5, Fiber 1.7, Sugar 13.3, Protein 3.4
BUTTERMILK BERRY MUFFINS
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Grease with butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups (holds about 1/2 cup of batter). Set aside. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon 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. Fill each muffin cup about two thirds to three quarters full of 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 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Makes 12 regular sized muffins.
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