Triple Berry Buttermilk Muffins

Triple Berry Buttermilk Muffins


2 1⁄2 cups (355g) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon (7 grams) salt 1 stick (113 grams) unsalted butter, at room temperature
1⁄3 cup (80mL) vegetable oil
1 1⁄2 cups (300 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1⁄2 teaspoon vanilla extract
3⁄4 cup (175 ml) buttermilk
3-4 cups (350 to 450 grams) mixed berries


Let's start by taking the butter and eggs out of the fridge and letting them come to room temperature. We'll be creaming the butter with sugar, and it needs to be softened first. Preheat the oven to 375F and grease 2 standard-size muffin pans.

In a large bowl, whisk together 355g flour, 10g of baking powder and 7 grams salt. I just place a bowl over a kitchen scale and tare between each measurement. Of course, you can also use volume measurements, but you'll have less consistent results over time.

In the bowl of a food processor, add the softened stick of butter, oil and sugar and cream for 3-4 minutes, until it turns white and fluffy. Add eggs one at a time, until they are incorporated into the batter. Don't overmix. Add vanilla. Add half the flour mixture, followed by half the buttermilk and mix until everything is combined. Scrape the sides of the bowl with a spatula. Add the rest of the flour mix and the rest of the buttermilk and beat until you have a well-combined batter.

In the bowl where you had the dry ingredients, add your berries. This time I added blueberries, strawberries and raspberries. Toss the berries with 2 tablespoons of flour until they are covered well in flour. This will prevent them from sinking to the bottom of the dough.

Using a rubber spatula, gently mix the berries into the muffin batter. Don't overmix. Spoon the batter into muffin tins and fill each muffin mold about half way with batter. Bake at 375F for about 25 minutes, until slightly brown on top. Allow to cool to room temperature before taking the muffins out of the pan. Store covered at room temperature for several days.

Makes 24 muffins
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