Buttermilk Berry Muffins Recipe

Name: Buttermilk Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter softened; 3/4 cup white sugar; 2 large eggs; 1/2 cup buttermilk; 2 teaspoons vanilla extract; 1 cup all purpose flour; 1 cup whole wheat flour; 2 teaspoons of baking powder; 1/4 teaspoon of salt. I use French sea salt.; 2 cups frozen berries. I use frozen mixed berries, straight from the freezer.; Topping For Each Muffin: Sprinkling of coarse Turbinado sugar like Sugar In The Raw or regular white sugar

Servings: persons

1/2 cup unsalted butter softened
3/4 cup white sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons of baking powder
1/4 teaspoon of salt. I use French sea salt.
2 cups frozen berries. I use frozen mixed berries, straight from the freezer.
Topping For Each Muffin: Sprinkling of coarse Turbinado sugar like Sugar In The Raw or regular white sugar

1
Preheat the oven to 400
2
Generously grease a 12 cup muffin tin or use paper liners to line the muffin cups. I use the empty butter wrapper to grease the cups, adding a little extra butter if necessary.
3
In a large bowl cream the butter and sugar until it looks light and fluffy. Mix in eggs and beat until incorporated. Stir in buttermilk and vanilla.
4
In another bowl, whisk the white flour and whole wheat flour, baking powder and salt. Add the dry mixture to the wet mixture. Stir just until everything is combined. The batter will be thick. Fold in the mixed berries straight from the freezer.
5
Fill the muffin cups with the batter. Sprinkle some Turbinado or regular white sugar over each muffin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes. Remove from the pan and serve.
6
You can also freeze the muffins. Reheat directly from the freezer in the microwave for breakfast or a snack on the go. Enjoy!

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted butter softened, 3/4 cup white sugar, 2 large eggs, 1/2 cup buttermilk, and more.

Yes, Buttermilk Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Berry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions