lemon berry muffins

Serves 1
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Directions

  1. 1Mix the sugar and lemon zest.
  2. 2Mix the sugar and lemon zest.
  3. 3Mix the sugar and lemon zest.
  4. 4Add the eggs.
  5. 5Add the eggs.
  6. 6Add the eggs.
  7. 7Whisk for 2-3 minutes or until pale in color. Whisk in melted butter until well combined.
  8. 8Whisk for 2-3 minutes or until pale in color. Whisk in melted butter until well combined.
  9. 9Whisk for 2-3 minutes or until pale in color. Whisk in melted butter until well combined.
  10. 10Add milk mixture, vanilla bean paste, sour cream, and oil. Mix until well combined.
  11. 11Add milk mixture, vanilla bean paste, sour cream, and oil. Mix until well combined.
  12. 12Add milk mixture, vanilla bean paste, sour cream, and oil. Mix until well combined.
  13. 13Combine dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of dry mixture to coat mixed berries.
  14. 14Combine dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of dry mixture to coat mixed berries.
  15. 15Combine dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of dry mixture to coat mixed berries.
  16. 16Pour wet mixture into dry ingredients and mix until just combined.
  17. 17Pour wet mixture into dry ingredients and mix until just combined.
  18. 18Pour wet mixture into dry ingredients and mix until just combined.
  19. 19Toss mixed berries in reserved dry mixture and add to batter. Do not overmix.
  20. 20Toss mixed berries in reserved dry mixture and add to batter. Do not overmix.
  21. 21Toss mixed berries in reserved dry mixture and add to batter. Do not overmix.
  22. 22Let the batter sit at room temperature for 30 minutes.
  23. 23Let the batter sit at room temperature for 30 minutes.
  24. 24Let the batter sit at room temperature for 30 minutes.
  25. 25Prepare the baking tin by lining it.
  26. 26Prepare the baking tin by lining it.
  27. 27Prepare the baking tin by lining it.
  28. 28Divide batter evenly among muffin cups. Add more berries on top if desired.
  29. 29Divide batter evenly among muffin cups. Add more berries on top if desired.
  30. 30Divide batter evenly among muffin cups. Add more berries on top if desired.
  31. 31Bake for 5 minutes, then reduce oven temperature to 375°F (190°C). Continue baking for 15 minutes or until a toothpick inserted in the center comes out clean.
  32. 32Bake for 5 minutes, then reduce oven temperature to 375°F (190°C). Continue baking for 15 minutes or until a toothpick inserted in the center comes out clean.
  33. 33Bake for 5 minutes, then reduce oven temperature to 375°F (190°C). Continue baking for 15 minutes or until a toothpick inserted in the center comes out clean.
  34. 34Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
  35. 35Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
  36. 36Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla bean paste
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 1.5 cups diced mixed fresh berries (blueberries, strawberries, raspberries)
  • 1.5 cups diced mixed fresh berries (blueberries, strawberries, raspberries)
  • 1.5 cups diced mixed fresh berries (blueberries, strawberries, raspberries)
  • 1 cup buttermilk, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup buttermilk, room temperature
  • 0.25 cup sour cream, room temperature
  • 0.25 cup sour cream, room temperature
  • 0.25 cup sour cream, room temperature
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 1 large lemon zest
  • 1 large lemon zest
  • 1 large lemon zest

Tips

  • To make buttermilk at home, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let sit for 5-10 minutes.
  • You can substitute sour cream with Greek yogurt for a tangier flavor and moist texture.
lemon berry muffins | Clip Recipe