Monday, January 31, 2011
Double Berry Muffins
The very first time I made these muffins, intending on only making a great blueberry muffin, I hit a bit of a bump in the road. I was measuring out the blueberries and got to the bottom of the bag (I always use frozen. I live in Michigan and the fresh berry season is depressingly short, and I’m not about to fork out $10 for imported “fresh” berries to put in muffins. Plus? Handy. They’re always in the freezer when I need them.) when suddenly the bag was empty and my measuring cup was not yet full. Sorting through the freezer I didn’t find any other blueberries (Ok, so maybe they’re not always on hand) but I did come up with a bag of raspberries. Shrugging and hoping for the best I topped off the measuring cup with raspberries and mixed them in. I waited patiently for the muffins to cool the requisite amount without burning the living crap out of my mouth a few seconds before giving them a taste. Heaven. Something about the combination of the blueberry and the raspberry make these soar. And I’m not one to be stingy with berries. A berry for every bite!
The thing I like most about these is that, at least for me, the ingredients are all things I have on hand all the time. And if not, change it up! Don’t have raspberries? Do only blueberries? Only have raspberries? Ditto! Don’t have either berry, only have turnips? Well… you might want to think about making something else for now. And if you don’t have buttermilk, make your own “butter”milk. Put a cup of milk in a small bowl. Remove a tablespoon of the milk and add a tablespoon of white vinegar. Stir it around a bit and let sit for about 5 minutes or until it is thickened. Ta-da! Instant buttermilk!
Double Berry (blueberry & raspberry) Coffee Cake Muffins
makes 24 muffins
12 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 cup buttermilk
1/2 cup plain Greek yogurt
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups each, frozen blueberries and raspberries.
Directions:Prepare 2 muffin pans with paper liners and set aside. Pre-heat oven to 350.
In the bowl of an electric mixer beat together the butter and sugars until light and fluffy. Add in the eggs, one at a time, beating well between each addition. Add the vanilla, buttermilk & Greek yogurt to the bowl and beat to combine until smooth.
In a medium bowl stir together the flour, baking powder, baking soda and salt. Gradually mix into the butter mixture until just combined.
Using a rubber spatula gently stir the frozen berries into the batter until evenly dispersed. Quickly scoop the batter into the prepared muffin tins.
Bake for 25-30 minutes, or until lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the pans on a wire rack for 5 minutes. Gently lift the muffins from the pans and place back on the wire rack to let cool completely.
Source: Laura’s Recipe Collection original