Blackberry Buttermilk Muffins
Active Time: 20 minutes • Total Time: 30 minutes
Yields: 10 Servings
- 1 cup whole wheat pastry flour
- 3/4 cup + 2 tablespoons unbleached all-purpose flour
- 2/3 cup Sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup lowfat buttermilk
- 5 tablespoons melted unsalted butter
- 1 egg
- Grated zest of 1 orange
- 1 cup Earthbound Farm Frozen Organic Blackberries
- 1 tablespoon Sugar
Muffins can be a tasty day starter or a special after-school treat. These are studded with big, juicy blackberries and spiced with a hint of orange, with a nutty flavor that’s not too sweet, so they’ll please youngsters and adults alike.
We use whole wheat pastry flour to add both flavor and nutrition; you’ll find it in the baking section of most well-stocked supermarkets. Then we add buttermilk for a little tang and a nice, tender crumb. Delicious!
Although the recipe calls for frozen blackberries — be sure to keep them frozen, or they could make the muffins heavy — you can use fresh berries if you like.
Position a rack in the middle of the oven and preheat to 375 degrees F. Grease a muffin tin or line the cups with muffin papers and set aside.
Combine the whole wheat and all-purpose flours in a large mixing bowl. Add the sugar, baking powder, baking soda, salt, cinnamon and nutmeg, and whisk to combine.
In another smaller bowl, whisk together the buttermilk, egg, melted butter and orange zest.
Add the liquid ingredients to the dry and stir just until combined. Add the fully frozen blackberries and stir quickly. Don’t overmix or your muffins will be tough.
Scoop the batter into the prepared pan. Sprinkle the top of each muffin with some of the sugar, if using, and put the muffins in the hot oven immediately. Bake until they’re lightly browned, 25 to 30 minutes. Remove from the oven and let rest at room temperature for 10 minutes, then turn the muffins out of the pan to finish cooling on a wire rack.