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Friday, March 14, 2014

Lemon Berry Buttermilk Muffins

lemon berry muffins
Lemon Berry Buttermilk Muffins
What's your least favorite dish to clean? For me it's the muffin tin! All those nooks and crannies! Yes, you can line the muffin tin, but even so I spill enough batter that I still find myself scrubbing the darn thing. Sure, I could quit making muffins, but that clearly doesn't sound like an enjoyable solution so instead I'll keep cursing the muffin tin each time I break it out. (Confession--right now I'm boycotting cleaning the kitchen and instead cuddling a certain baby, who is only content in her mom's arms these days. Can't say I'm complaining ;))
Pin Itlemon berry buttermilk muffins

Cleaning the muffin tin is worth it when your muffins are this good. After two 70 degree days in a row earlier this week, I started craving all things bright and fresh and spring-like. The result? Lemon berry muffins! I had some buttermilk leftover from some other muffins I'll soon be sharing with you and when Driscolls sent me some coupons for some berries, I knew exactly how I wanted to use them.
Lemon Berry Muffins
These turned out exactly how I pictured, albeit a little browner around the edges than I anticipated (keep an eye on them in the last few minutes!). They're light and airy, the complete opposite of all the heavy winter foods I'm just done with! I actually made a double batch of them so that I'll have plenty to share at a playdate this morning and with my visiting family this weekend!
lemon berry muffins

Looking for more muffin recipes? Driscolls is taking a cue from March Madness and instead spending the month competing muffins in #MuffinMadness. Check out the competing muffins here. Note--Driscolls did not sponsor this post in any way other than providing me coupons!

One Year Ago: Bailey's Coconut Chocolate Chip Cookies and Spicy Spinach Dip with Pine Nuts
Two Years Ago: Spicy Roasted Chickpea Fajitas and Roasted Brussels Sprouts and Cranberries with Barley
Three Years Ago: Banana Cream Cheese Muffins and Pecan Chocolate Chip Gooey Butter Bars
Four Years Ago: Whole Wheat Buttermilk Pancakes and Tabbouleh 

Lemon Berry Buttermilk Muffins
*makes 12 muffins

-1/2 cup whole wheat flour
-1 1/2 cups all-purpose flour
-1/2 cup granulated sugar
-1 tbsp baking powder
-1/2 tsp salt
-1 egg
-2 tbsp melted butter
-1 cup buttermilk
-1/4 cup canola oil
-zest of 1 lemon
-juice of 1 lemon
-1/2 tsp vanilla extract
-1 cup fresh berries, coarsely chopped (I used raspberries and blackberries)

1. Preheat oven to 400F and grease a 12-cup muffin tin. Set aside.
2. In a large bowl, whisk together flours, sugar, baking powder, and salt.
3. In a separate bowl, combine the egg, melted butter, oil, buttermilk, lemon zest, lemon juice, and vanilla extract, beating until combined.
4. Gently mix in the dry ingredients, stirring just until combined (batter will still be lumpy). Fold in berries.
5. Divide batter evenly amongst muffin tin, filling each nearly all the way full. Bake for 18-20 minutes, until an inserted toothpick comes out clean.