These muffins aren't overly sweet and the berries just burst in your mouth. Makes 17 muffins and you can freeze them.
1 cup buttermilk*
1/2 cup vegetable oil**
2 eggs
1 cup sugar
2 tsp vanilla extract
3 cups unbleached white flour
1 tbsp + 1 tsp baking powder
1⁄4 tsp salt
1 cup fresh blueberries
1 cup fresh raspberries
Preheat oven to 375. Use cooking spray in the muffin tins or you can use paper liners.
1 cup buttermilk*
1/2 cup vegetable oil**
2 eggs
1 cup sugar
2 tsp vanilla extract
3 cups unbleached white flour
1 tbsp + 1 tsp baking powder
1⁄4 tsp salt
1 cup fresh blueberries
1 cup fresh raspberries
Preheat oven to 375. Use cooking spray in the muffin tins or you can use paper liners.
In a large mixing bowl using a wooden spoon, mix together the buttermilk, oil, and eggs. Add in the sugar and vanilla extract and mix again. Add in the flour, baking powder, and salt. Gently fold in the blueberries and raspberries trying not to smash them.
Add the muffin batter into the muffin pan or into your liners and fill to the top. Bake for 19 minutes. Let the muffins cool 2-3 minutes and then put them on a cooling rack.
*Make homemade buttermilk by adding 1 teaspoon of vinegar or lemon juice to the milk and let sit for 10 minutes.
Add the muffin batter into the muffin pan or into your liners and fill to the top. Bake for 19 minutes. Let the muffins cool 2-3 minutes and then put them on a cooling rack.
*Make homemade buttermilk by adding 1 teaspoon of vinegar or lemon juice to the milk and let sit for 10 minutes.
**Substitute 1/2 cup unsweetened applesauce for oil for a healthier option.
