We had some leftover buttermilk in the fridge and so I looked for a recipe that I would experiment with, instead of making biscuits. I found this recipe over at Joy of Baking. I love her recipes, they are always very well tested and results always taste great. Try your hand at these some time.
Buttermilk Berry Muffins (from Joy of Baking)
2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
1/2 cup (120 ml) vegetable, corn, canola or safflower oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
(The dough is a little thicker than most muffin doughs but don’t worry, the muffin does not come out hard at all. It has a very tender crumb, in fact.)
Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.
Makes 12 regular sized muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.