Description

These buttermilk muffins are studded with a mix of juicy, bright berries enhanced with a hint of cardamom. Use paper muffin cups, or add butter and sugar to the bottom of the pan to add flavor and texture. Freezing berries slightly helps maintain their shape during baking.

  • 1 Cup granulated sugar, divided
  • 1 Tsp. ground cardamom or cinnamon, divided
  • 1 Cup buttermilk
  • 2 large eggs
  • 1 Tsp. vanilla extract
  • 2 1/2 Cups all-purpose flour, divided
  • 1 1/2 Teaspoons salt
  • 1 1/2 Teaspoons baking powder
  • 1 Tsp. baking soda
  • 1/2 Cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/2 Package from 1 package (6 ounces) Driscoll's Blackberries, slightly frozen
  • 1/2 Package from 1 package (6 ounces) Driscoll's Blueberries, slightly frozen
  1. PREHEAT oven to 400°F.
  2. BUTTER a 12-cup muffin pan.
  3. PLACE 1/4 sugar into a small bowl.
  4. ADD 1/4 teaspoon cardamom or cinnamon.
  5. STIR to combine.
  6. SPRINKLE muffin pan cups liberally with sugar mixture and SAVE remaining sugar mixture for topping muffins.
  7. POUR 1 cup buttermilk into a medium bowl.
  8. CRACK 2 eggs into bowl.
  9. ADD 1 teaspoon vanilla extract.
  10. WHISK to combine.
  11. SET ASIDE buttermilk mixture.
  12. PLACE 2 ¼ cups all-purpose flour into a medium bowl.
  13. ADD 3/4 cup sugar.
  14. ADD 1 ½ teaspoons salt and ADD 1 ½ teaspoons baking powder and ADD 1/2 teaspoon baking soda.
  15. ADD remaining 3/4 teaspoon cardamom or cinnamon.
  16. WHISK to combine.
  17. CUT IN 1 stick chilled butter with a pastry blender or two knives and STOP MIXING when butter pieces are pea-sized and smaller.
     
  18. ADD buttermilk mixture to flour mixture and STIR just until combined. Do not over mix.
  19. SET ASIDE batter.
  20. PLACE 1/2 package blackberries into medium bowl.
     
  21. ADD 1/2 package blueberries and ADD 1/2 package raspberries.
  22. SPRINKLE remaining 1/4 cup all-purpose flour over berries.
  23. TOSS gently to COAT berries with flour.
  24. FOLD berry mixture gently into batter.
  25. DIVIDE batter evenly between muffin pan cups.
  26. SPRINKLE remaining sugar mixture over muffins.
  27. BAKE 15 minutes.
  28. ROTATE muffin pan.
  29. BAKE 10 to 15 minutes longer or until a toothpick inserted in center comes out clean. (Jumbo muffins will take approximately 5 minutes longer.)
  30. ALLOW to cool in pan 5 minutes.
  31. TRANSFER muffins to a cooling rack to COOL completely.
  32. SERVE immediately.
Calories 259
Total Fat 8.96 g
Saturated Fat 5.25 g
Cholesterol 52.07 mg
Sodium 407 mg
Total Carbohydrates 40.02 g
Dietary Fiber 1.55 g
Protein 4.71 g