Bursting Berry Muffins
Preheat your oven to 375º F. Line a muffin pan with paper liners, or spray with cooking spray.
Combine the first 7 dry ingredients in a large mixing bowl.
In a medium mixing bowl, beat butter and brown sugar until combined and creamy.
Add one egg at a time, blending well between.
Add the vanilla and buttermilk (or yogurt) to the egg mixture and mix. It may look curdled and a bit lumpy and that's normal.
Combine the wet and dry ingredients and stir or beat until smooth.
Add the berries and fold them in gently with a spoon.
Add the batter to the muffin cups, about 1/4 cup in each. I do not have a fancy muffin scoop, so I use an ice cream scoop for this.
If desired, add sparkling sugar to the top of each muffin.
Bake for 22-25 minutes, until the edges are lightly browned. Cool on a rack for 5 minutes then remove from the pan.
Store in a plastic container in the refrigerator for up to a week, if they stick around that long.
Ingredients
Directions
Preheat your oven to 375º F. Line a muffin pan with paper liners, or spray with cooking spray.
Combine the first 7 dry ingredients in a large mixing bowl.
In a medium mixing bowl, beat butter and brown sugar until combined and creamy.
Add one egg at a time, blending well between.
Add the vanilla and buttermilk (or yogurt) to the egg mixture and mix. It may look curdled and a bit lumpy and that's normal.
Combine the wet and dry ingredients and stir or beat until smooth.
Add the berries and fold them in gently with a spoon.
Add the batter to the muffin cups, about 1/4 cup in each. I do not have a fancy muffin scoop, so I use an ice cream scoop for this.
If desired, add sparkling sugar to the top of each muffin.
Bake for 22-25 minutes, until the edges are lightly browned. Cool on a rack for 5 minutes then remove from the pan.
Store in a plastic container in the refrigerator for up to a week, if they stick around that long.