Muffins with buttermilk and berries

6 servings

40 minutes

Buttermilk and berry muffins are tender pastries with a rich flavor that combine the slight tang of buttermilk and the sweetness of fresh berries. This recipe comes from European cuisine, where muffins have long been a symbol of home comfort and warm family breakfasts. Lemon zest adds a subtle citrus note, while brown sugar gives a caramel hint to the taste. The use of buttermilk makes the batter especially airy and soft. The berries layered in the batter reveal their flavor during baking, adding juiciness to the muffins. Baked to a golden crust, they are perfect for morning coffee or afternoon tea. The cracked surface of the muffins is not just acceptable but makes them even more appealing, highlighting the homemade style. It’s best to serve them slightly warm to enjoy their full range of flavors.

Energy value per serving

• Calories: 522.1
• Proteins: 11g
• Fats: 15.1g
• Carbohydrates: 85.4g

Ingredients

• Wheat flour: 400 g
• Brown sugar: 175 g
• Baking powder: 1 tbsp
• Lemon: 1 pc
• Salt: 0.5 tsp
• Buttermilk: 284 ml
• Butter: 85 g
• Chicken egg: 2 pc
• Fresh berries: 250 g

Cooking steps

1. Preheat the oven to 200 degrees.

2. In a large bowl, mix flour, sugar, baking powder, the zest of one lemon (only grate the yellow part with a sharp grater, the white part is bitter), and salt. In another bowl, mix buttermilk, eggs, and melted butter.

   Required ingredients:

   • Wheat flour: 400 g
   • Brown sugar: 175 g
   • Baking powder: 1 tablespoon
   • Lemon: 1 piece
   • Salt: 0.5 teaspoon
   • Buttermilk: 284 ml
   • Butter: 85 g
   • Chicken egg: 2 pieces

3. Carefully pour the buttermilk, oil, and egg mixture into the flour, stirring with a whisk or spoon. Mix until the mass is homogeneous but not too liquid.

4. To avoid crushing the berries, do not mix them into the batter; instead, gradually place them using a teaspoon as you fill each mold with batter. First, pour about 1-1.5 tablespoons of batter into the mold, then add a few berries, followed by another spoon or one and a half of batter. Alternate this until the molds are filled to 3/4 of their volume. The last layer should be batter.

   Required ingredients:

   • Fresh berries: 250 g

5. Bake the muffins for 25 minutes until they rise and the surface turns golden brown. Muffins may crack - this is acceptable and even beautiful, especially when there are berries in the batter.

6. Serve slightly warm.