Buttermilk Berry Muffins

Lately I have been dreaming I warmer days.  Days filled with beautiful sunshine hot enough to make us yearn for cool waters to play and swim in. Berry picking is another activity that I identify with warm and sunny days.  Unfortunately right now here in Southern NH warm weather is far far away....well at least another 3 months away I should say.  So in the meantime I have chosen to bake with berries.  If I don't look outside (at the snow and ice) and just stay cozy in my kitchen (with my berries) warm weather is possible in my world.

I love how this recipe provided such yummy muffins.  The texture was soft and almost cake like - many thanks to the buttermilk. The flavor of the berries along with the lemon zest gave off a delicious sweetness with just a touch of tartness from the lemon.  The original recipe only called for blueberries but because I had some lovely raspberries frozen from last summers picking I decided to add those in too.....thus the "berry" muffins. 

I consider buttermilk the magic of all recipes when part of the ingredient list as it adds such a perfect taste and texture to the recipe.  Please don't let buttermilk intimidate you as it is made so easily with milk and a splash of lemon juice.  Let those two characters sit together for a couple of minutes unstirred and viola you have buttermilk!

Buttermilk Berry Muffins

(recipe recipe slightly adapted from Warmth in the North)

Ingredients:

1/2 cup unsalted butter - at room temp

1 1/4 cup sugar

1 Tbsp lemon zest

1/2 tsp salt

2 eggs - at room temp

2 cups flour - divided

2 tsp baking powder

1/2 cup buttermilk

1 heaping cup blueberries (fresh or frozen)

1 heaping cup raspberries (fresh or frozen)

2 Tbsp sugar - for dusting

Directions:

1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.  I used regular size muffin tins but will make jumbo muffins next time I make this recipe.

2. In a large bowl cream together butter, sugar, lemon zest and salt until light and fluffy.  Add in eggs one at at time. 

3. In a medium bowl combine 1 3/4 cup flour and baking powder.  Add to butter mixture alternately with the buttermilk.  Mix all together just until incorporated. 

4. Toss berries with remaining 1/4 cup flour in a medium bowl and then gently fold into batter.  Scoop batter into prepared muffin tins. 

5. Bake for 20-25 minutes or until golden brown.  Cool and serve.

Enjoy!

Dreaming of warm weather! :-)

Happy Buttermilk Berry Muffin Baking!