Triple Berry Muffins

After gorging on all the festive sweets throughout the day since last week, I wanted to give myself a break and munch on something light, refreshing and healthy. These muffins fit the bill perfectly. They are made with buttermilk which makes them soft and are packed with berries, raspberry, blackberry and blueberry. Berries are full of anti oxidants making these muffins healthy, a much needed snack during Diwali.

I had some blackberries and raspberries left in the freezer which were too few to be used for a jam or anything else that requires a large amount. So when I decided to make muffins, I thought this is the perfect opportunity to use up the left over berries. I went ahead and added blueberries as well. Too many berries never do any harm. Right? ;-)

Since unsalted buttermilk is not available here, I always use part natural yogurt and part semi skimmed milk as a substitute. The acidity of the yogurt (or the buttermilk) gives tenderness to the muffins making them very soft. It also imparts a light tang to the muffins that works beautifully with the sweetness of the berries. I've used vegetable oil instead of butter to give the muffins lightness. You can use melted butter instead if you want to.

Please feel free to substitute any other berry if you would like to. Also, though I've used frozen berries for these muffins, you can use fresh ones instead.

Makes 12 Muffins

Recipe Source: Bakingyummies

Ingredients
240 grams / 8.5 ounces all purpose or plain flour
1/4 teaspoon regular salt
2 teaspoons plus 1/2 teaspoon baking powder
180 grams / 6.5 ounces caster or superfine sugar
1 large egg at room temperature
85 grams / 3fl ounces vegetable oil
240 ml / 8fl ounces buttermilk at room temperature (or combine 120 ml natural yogurt and 120 ml semi skimmed milk)
215 grams / 7.5 ounces total weight of berries like raspberries, blackberries and blueberries fresh or frozen (unthawed).

Method
Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.

In a bowl, sieve together flour, baking powder and salt. Add sugar and whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.

In another bowl or measuring jug, beat the egg using the same hand held whisk. Add the oil and beat until mixed. Add the buttermilk and mix.

Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it. Fold in the berries until just combined.

Divide the batter evenly among the cups. Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.

Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.

Enjoy your freshly baked delicious and healthy Whole Wheat Muffins.

Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.

Happy Baking!!!