Buttermilk Berry Muffins
These whole wheat berry muffins are a delightful blend of ripe bananas, tart berries, and warm spices that everyone will love. The tender crumb is moist and flavorful, making each bite a wholesome treat bursting with fruity goodness. These muffins are perfect for any time of day and are sure to become a new favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 1 1/4 cups / 5 1/2 oz / 160 g whole wheat pastry flour
- 2 1/4 cups / 10 1/2 oz / 295 g unbleached all-purpose flour
- 1/2 cup / 3 1/2 oz / 100 g firmly packed brown sugar
- 3/4 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 5 1/2 oz mashed, ripe banana (~2 med.)
- 240 ml buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup / 4 oz / 115 g unsalted butter, barely melted
- 1 cup / 4.5 oz / 125 g berries, plus more for topping
- rose cinnamon sugar*
Instructions
- Preheat the oven to 400F / 205C, with a rack in the center. Line a muffin tin with papers. I used baking cups here, with those you can skip the tin.
- In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.
- In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended and uniform.
- Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.
- Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon rose sugar.
- Bake for 20-30 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.
Cook Time
30M
Prep Time
PT10M
Yield
Makes 1 - 1 1/2 dozen, depending on size.
Nutrition
- Calories: 185 kcal
- Carbohydrate Content: 27 g
- Protein Content: 4 g
- Fat Content: 6 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 42 mg
- Sodium Content: 155 mg
- Fiber Content: 1 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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