These Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, using buttermilk and a flavorless oil instead of the usual milk and butter. These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries.
- 21/2 cups (325g) of plain flour, sifted
- 3/4 (150g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of one orange or lemon
- 1 large egg, lightly beaten
- 1 cup (240ml) buttermilk
- 1 cup (120ml) sunflower oil
- 1 tsp vanilla extract
- 11/2 to 2 cups fresh or frozen berries ( blueberries, raspberries or blackberries)
Preheat oven to 180C/160C for fan oven. Line with paper liners 12 muffins cups.
In a large bowl or measuring jug, whisk together the egg, buttermilk, oil and vanilla extract.
In another large bowl combine 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 it tough muffins will result.
Fill each muffin cup almost full with the batter. Place in the oven and and bake until a toothpick inserted in the centre of the muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let it cool for bout 5-10 minutes before removing from pan