2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoon 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) safflower or canola oil
1 teaspoon vanilla extract
1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (DO NOT defrost berries or will soften & bleed into batter)
Preheat oven to 375 degrees F. Position rack in center of oven. Prep a regular 12 muffin pan however you prefer (liners, butter & flour, or nonstick baking spray).
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.
Fill each muffin cup almost full with batter. 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.
Notes:
- If using frozen berries you may have to bake the muffins a little longer than the stated time.
- You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just stir the vinegar into the milk and then let it stand 5 to 10 minutes before using.
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