Buttermilk Berry Muffins

The other morning I found myself gushing to this guy about some
muffins I baked. Josey is my neighbor (ladies, don’t hate), and
he’s super inspiring – fully geeked out on all things flour,
seed, and grain. As a side note, when I get him to show me how to
make his Dark Mountain Rye Bread, you’ll be the first to know. I
see Josey
around a lot, and sometimes we chat about what we’re baking. So,
there I was, telling him about a batch of muffins I was
particularly into, they were just GOOD. 
Sugar-topped Buttermilk Berry Muffin Recipe
Berry-streaked with sugar-sparkled tops, big flavor, buttermilk
tender texture, I kept going on and on. On the way home it occurred
to me that I should probably write them up. Here goes.
Sugar-topped Buttermilk Berry Muffin Recipe
I used whole wheat pastry flour, huckleberries from last summer
(frozen), and topped them with crushed rose cinnamon sugar.
They’re not overly sweet, and they’re nice and moist from a the
buttermilk and a of couple bananas worked into the extra-thick
batter. Although, it’s worth noting that after baking the banana
flavor didn’t overwhelm the berries.
Sugar-topped Buttermilk Berry Muffin Recipe
You can use any berries you like, frozen or otherwise. Blueberries
are always good, chopped strawberries are also a favorite in
muffins.

Sugar-topped Buttermilk Berry Muffin RecipeSugar-topped Buttermilk Berry Muffin Recipe

Now, here’s where the magic happens. To make these
extra-special, I decided to top them. I love the combination of
berry and rose, and that’s part of what inspired the rose &
spice sugar-dusted tops. The next time around I might even spritz
the muffins, in the last few minutes of baking, with rose water (or
rose sugar water), or something along those lines, to heighten the
floral aspect.

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Berry Muffins
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Source: vegetariantimes
Buttermilk Berry Muffins



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