These are really bursting from buttermilk and berry taste. Don’t skip the lemon zest, this makes all the difference. The dough will be coarse, a bit like cookie dough so you will be able to spoon it nicely into the muffin cups. My only adjustment to this recipe was to use spelt flour instead of all-purpose flour and lemon zest instead of orange zest. I do believe that this makes them even more fluffy, but I do not have the comparison as of yet.
Ingredients:
- 2 1/2 cup spelt flour
- 3/4 cup granulated white sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 zest of one lemon
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- 2/3 cup safflower or canola oil
- 1 tsp. pure vanilla extract
- 2 cups fresh or frozen berries
Directions:
Preheat oven to 375°F. Prepare a rack for 12 muffins (either grease or fill with paper 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. Fill each muffin cup almost 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. Dust with powdered sugar. Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
Source: http://www.joyofbaking.com
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