May 19, 2011

Mixed Berry Buttermilk Muffins

adapted from The Berry Bible

makes 10-12 muffins

Ground cinnamon for sprinkling
1/2 cup sugar, plus sugar for sprinkling
2 cup all purpose flour
1 tsp salt
2 tsp baking powder
6 tbsp cold unsalted butter
1 large egg
1 cup buttermilk
1 cup frozen blend of blueberries, raspberries and blackberries

Preheat oven to 400 degrees. Grease muffin pans and sprinkle liberally with cinnamon and sugar.

Whisk together 1 3/4 cup of the flour, sugar, salt and baking powder. Grate the butter into the flour mixture and give it a good toss. Whisk together the egg and the buttermilk in a separate bowl. Combine the egg mixture with the flour mixture and stir just until combined. toss the frozen berries in the remaining 1/4 cup flour and fold into batter. Fill muffin cups and sprinkle generously with cinnamon and sugar.

Bake for 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Serve warm.