Triple-Berry Muffins
Servings 12
Equipment
- Muffin pan
Ingredients
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ tsp vanilla extract
- Zest from half a lemon
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ½ cup raspberries
- ½ cup blueberries
- ½ cup strawberries, hulled & diced
- Turbinado sugar
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth. Add the buttermilk, oil, and vanilla extract, then whisk until smooth.
- In a separate dish, stir the flour, baking powder, and salt until well combined.
- Slowly add half of the flour mixture to the batter and mix. Add the remaining flour and mix until just combined.
- Gently fold in most of the raspberries, blueberries, and strawberries.
- Pour the batter evenly into the muffin pan, filling them to the top.
- Add the remaining few raspberries, blueberries, and strawberries to the top of each muffin, as needed.
- Sprinkle the tops with some coarse turbinado sugar.
- Bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before moving them to a wire cooling rack to finish cooling. Serve and enjoy.
- Side Note: Baking at a higher temperature, then reducing it, helps the muffins dome.