Buttermilk Mixed Berry Muffins
Start your morning on a sweet note with these tender and irresistibly moist Buttermilk Mixed Berry Muffins, bursting with a medley of juicy blueberries, raspberries, and strawberries in every bite. Crafted with the tangy richness of buttermilk and a hint of vanilla, these muffins strike the perfect balance between fluffy texture and melt-in-your-mouth decadence. Each berry is lightly tossed in flour to ensure even distribution, so you’ll savor bursts of fruity flavor in every perfectly puffed bite. Ready in just 35 minutes, these homemade muffins are ideal for weekday breakfasts, brunch spreads, or on-the-go snacks. Plus, they’re baked with simple pantry staples, making them as easy to whip up as they are delicious. Serve them warm for a comforting treat or enjoy them at room temperature for a grab-and-go delight that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup buttermilk
- 2 pieces large eggs
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1.5 cups mixed berries (blueberries, raspberries, strawberries, chopped if large)
- 1 tablespoon all-purpose flour (for tossing berries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; a few lumps are okay.
In a small bowl, toss the mixed berries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the floured berries into the batter, being careful not to crush them.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 407.4 g | 148% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 197.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 475 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
