I had some raspberries and blueberries lying around, threatening to spoil. So I made these!
This might be considered a lesson in buttermilk. Why it's awesome, why I love it... you know, things like that.
I haven't had it in ages. So hard to find here in Liverpool, but I finally found a store that stocks it. I bought them out - cleaned the damn shelf. So excited.
So when this recipe called for milk and one egg plus an additional egg yolk, I thought to use buttermilk instead, and forego the extra yolk. Sheer perfection. I needed a little additional buttermilk when swapping for milk, so as to skip the extra yolk entirely and achieve a correct muffin-batter consistency. Awesomeness. Buttermilk truly does make everything better... the ingredient of the gods, I tell you!
The original recipe (by the awesome Joy The Baker) also called for a crumble topping, which I definitely did not feel like making. I just sprinkled a little demerara over the tops before popping in the oven. Another minor adjustment I made was to add a bit of lemon zest, which I keep frozen in a little plastic container for just such occasions (whenever I use a lemon for anything else, I zest before juicing and tuck away in the freezer... so handy!!).
Mixed Berry and Jam Muffins
adapted from Joythebaker
6 tablespoons (85g) salted butter
1/2 cup buttermilk
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
1/2- 1 cup frozen or fresh berries, whatever kind you like
3 tablespoons fruit jam (I used strawberry)
zest of half a lemon
2-3 tablespoons demerara sugar, for topping
Put a rack in the upper third of oven and preheat to 375F (190C). Generously butter muffin cups or line with cupcake papers.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, vanilla and zest until well combined.
Whisk together flour, sugar, and baking powder in a medium bowl. Add milk mixture and stir until just combined. If the dough seems too stiff, add a little more buttermilk. Gently but thoroughly fold in the berries and the jam.
Divide batter among muffin cups and sprinkle with demerara.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.