Oh my goodness. Claire Saffitz has done it again: given me a recipe I will cherish forever. Her most recent video was of her and her mom baking blueberry muffins. I only had frozen mixed berries on hand, so that's what I used. These are the kind of muffins that really taste more like cake than muffin, but that's fine with me. I think I like the mixed berries more than I would just blueberries because the raspberries and black berries add just a touch of tartness. These ones are actually my second attempt in two days.
Mixed Berry Muffins
Adapted from Claire Saffitz x Dessert Person YouTube
- 1 stick butter, softened
- 1/2 cup sugar
- 1 egg (room temperature)
- 1 teaspoon lemon zest
- 1 cup + 1 Tablespoon all-purpose flour
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt (Diamond Crystal; if using Morton's use 1/4 teaspoon)
- 1/2 cup sour cream (or plain yogurt)
- 1/2 teaspoon vanilla
- 1 cup frozen berries (blueberries, raspberries, black berries, mixed...)
- 1-2 tablespoons demerara sugar
- Preheat oven to 375 degrees Fahrenheit.
- Line a muffin pan with paper liners.
- Leave the berries in the freezer until they are called for in the recipe.
- In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a medium mixing bowl, whisk together the butter and sugar until lighter in color. (You can also use a stand or hand mixer, but today I used a whisk.)
- Whisk in the egg, and then whisk in the lemon zest.
- Make a little divot in the sour cream/yogurt and pour in the vanilla.
- Using a silicone spatula, stir a third of the dry ingredient mixture into the butter/sugar/egg mixture.
- Then stir in half of the sour cream/yogurt/vanilla.
- Stir in another third of the dry ingredients.
- Stir in the remaining sour cream/yogurt/vanilla.
- Then stir in the remaining dry ingredients.
- Gently fold in the frozen berries. You'll notice the batter gets thicker because the berries are bringing the temperature down.
- Evenly divide the batter into the 12 muffin cups (I used a large-ish cookie scoop).
- Sprinkle the tops of the muffins with the demerara sugar.
- Place pan in the preheated oven and bake at 375 degrees for 20-24 minutes, or until golden brown on top (mine baked a little too long today).
- Remove pan from oven and then carefully remove the muffins from the pan to finish cooling on a wire rack.
Makes 12 muffins
|I used a whisk today instead of my stand mixer and it worked great.|
This is just the butter and sugar at this point.
|Make sure the berries are really frozen when you stir them into the batter.|