BUTTERMILK BERRY MUFFINS

BUTTERMILK BERRY MUFFINS image

Yield 12 large

Number Of Ingredients 11

2 1/2 cups (350 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1 1/2 cups fresh or frozen berries (blueberries, raspberries, blackberries)

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.