Last June I had an opportunity to review The Berry Bible by Janie Hibler. I decided to try the recipe for Mango Raspberry Summer Soup. It was wonderfully light and refreshing. I'm so delighted that berry season has rolled around once again. I dusted off my Berry Bible and took another peek through. I found a terrific raspberry buttermilk muffin recipe. I had a meeting to get to the next morning and I thought these would be perfect to bring along. Unfortunately, my raspberries were a bit past their prime. Fortunately, I still had some frozen organic mixed berries from Whole Foods 365 Everyday Value . I chose to pull out the strawberries and use the blueberries, blackberries and raspberries.
As some of you know, I recently attended a Baker's Conference. It was a fantastic learning experience for me. One great tip the Chef shared with us was to grate the butter into the flour mixture instead of using hands or a pastry cutter.
I love this! It's quick and easy... I love quick and easy! 
I love the buttermilk in this recipe. Buttermilk makes just about everything yummier.
Do you have a favorite go-to muffin recipe?
Mixed Berry Buttermilk Muffins
adapted from The Berry Bible
makes 10-12 muffins
Print recipe
Ground cinnamon for sprinkling
1/2 cup sugar, plus sugar for sprinkling
2 cup all purpose flour
1 tsp salt
2 tsp baking powder
6 tbsp cold unsalted butter
1 large egg
1 cup buttermilk
1 cup frozen blend of blueberries, raspberries and blackberries
Preheat oven to 400 degrees. Grease muffin pans and sprinkle liberally with cinnamon and sugar.
Whisk together 1 3/4 cup of the flour, sugar, salt and baking powder. Grate the butter into the flour mixture and give it a good toss. Whisk together the egg and the buttermilk in a separate bowl. Combine the egg mixture with the flour mixture and stir just until combined. Toss the frozen berries in the remaining 1/4 cup flour and fold into batter. Fill muffin cups and sprinkle generously with cinnamon and sugar.
Bake for 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Serve warm.
Give these a try soon!
5.18.2011
Mixed Berry Buttermilk Muffins
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32 comments:
Sounds so yummy too with all the delicious berries added! Great idea to shave the butter, I hate cutting butter, tends to stick to the knife!
These look and sound sooo yummy!:) Love the tip about grating the butter-totally going to do that from now on!
I learned that butter trick this past spring and I love how easy it makes things!!!
My husband has been bugging me about baking him a pumpkin pie... I am going to use your idea of grating the butter for the crust. Great idea! I also noticed you use unsalted butter. That is something else I have learned from you. I have always used salted butter for everything. Never thought of unsalted. Where was it you got your cooking talents? Not sure it was from me. Ha! Send me some muffins, or else!
Hey Muffin Maven,
You rock. That is all.
Buttermilk is almost a guarantee of moist and flavorful baked goods. We grow our own olallieberries, and I love to bake muffins. They're quick and easy. This one is queued up to be tried. Lovely!
Olallie berries are delicious! A friend from California sent me some Olallie berry jam last summer and we just loved it! :)
That looks like the perfect muffin!
That muffin looks so scrumptious! I love the idea of grating the butter, perfect!
Those look perfect!!!yummy, yummy...
Kisses
Rita
I always love your muffin recipes! With all those berries, this couldn't be anything but delicious!
What a beautiful muffin.
I will print this recipe "now"
YUM! I do love all recipes with buttermilk....so moist.
That is the prettiest muffin - so summery and light. And "easy" works for me.
Can you come over and make me breakfast in the morning? I want those in a bad way!
I'm going to try your "grate" trick. :) Those muffins look yummy!
What a gorgeous muffin. Love how simple the recipe is.
Hi my friend! I have recently begun to grate my butter into my flour...it does wonders. These look so berry good! Thank you for sharing with me tonight...I'm sorry I've been gone so long! Your blog continues to bring a smile to my face. I hope you have a blessed Sunday!
These look yummy I love this muffins. gloria
Looks really yummy!
Muffins love! Kissy.
Berries are just about my favorite part of this time of year! These muffins are now on my do to list!
Those muffins are so beautifully crowned! Thanks for sharing the great tip of grating butter!
Looks wonderful!! I'd love a couple for breakfast! I usually just quickly dice my butter, but grating it is a neat trick...might be faster...so I'll definitely try that. Thanks so much for sharing that tip! :)
That butter tip is great!
These look so good with all the berries! And a terrific tip about the butter, thanks!
These sounds wonderful!!
Oh yay! I knew I could count on you for a good recipe to use up buttermilk. I accidentally ended up with some buttermilk (I realize that sounds quite strange) and was trying to come up with ways to use it.
These look wonderful, and love that butter tip :)
Can you confirm that the salt is really 1 tsp? This seems high. Most muffin recipes call for 1/2 tsp.
Anonymous- I just checked the original recipe again and it does call for 1 tsp coarse salt. I'm sure you could reduce to 1/2 tsp if you would prefer. Thanks for checking and have a wonderful weekend. :)
This is the 2nd time I have made them. They are really good. I made 3 small changes. I reduced the sugar to 1/3 cup and I used a mixture of brown sugar and cinnamon on top of the muffins. I used 1 1/4 cup unbleached flour and 1/4 cup of whole wheat flour. These are a keeper!
These are really good. Its the 2nd time I have made them. I made a couple of small changes. I used 1/3 cup sugar instead of 1/2 cup as I found them a bit too sweet. I used a brown sugar cinnamon mix for the topping. This recipe is a keeper!
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