Serves 1
Directions
- 1Mix the sugar and lemon zest.
- 2Add the eggs.
- 3Whisk for 2-3 minutes or until pale in color. Whisk in melted butter until well combined.
- 4Add milk mixture, vanilla bean paste, sour cream, and oil. Mix until well combined.
- 5Combine dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of dry mixture to coat mixed berries.
- 6Pour wet mixture into dry ingredients and mix until just combined.
- 7Toss mixed berries in reserved dry mixture and add to batter. Do not overmix.
- 8Let the batter sit at room temperature for 30 minutes.
- 9Prepare the baking tin by lining it.
- 10Divide batter evenly among muffin cups. Add more berries on top if desired.
- 11Bake 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.
- 12Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Ingredients
- 0.5 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- pinch salt
- 1 tablespoon vanilla bean paste
- 2.5 cups all-purpose flour
- 2 eggs, room temperature
- 1.5 cups diced mixed fresh berries (blueberries, strawberries, raspberries)
- 1 cup buttermilk, room temperature
- 0.25 cup sour cream, room temperature
- 2 tablespoons neutral oil
- 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.
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