Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup (180 ml) buttermilk (or milk + 1 tbsp vinegar)
  • ⅓ cup (80 ml) unsalted butter, melted and slightly cooled
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) mixed berries (fresh or frozen)
  • 2 tablespoons (30 g) coarse sugar (for sprinkling)

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease or line the muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the egg, buttermilk, melted butter, lemon zest, and vanilla extract until well combined.
  4. Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined—do not overmix.
  5. Carefully fold in the mixed berries, being cautious not to break them apart.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle with coarse sugar if desired.
  7. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.