Side Pannel
Berried Treasure Muffins
Ingredients List
- 1/2 c Butter; softened
- 3/4 c Sugar; divided
- 2 Eggs
- 4 c Flour; divided
- 2 1/2 tb Baking powder
- 1 ts Salt
- 1/2 ts Baking soda
- 2 c Buttermilk
- 1 c Fresh raspberries
- 1 c Fresh blueberries
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually
add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition. Combine 3 3/4 cups flour and next 3
ingredients; add to butter mixture alternately with buttermilk, beginning
and ending with flour mixture. Beat at low speed until blended after each
addition. Toss raspberries and blueberries with remaining 1/4 cup flour;
gently fold into batter. Spoon batter into greased and floured muffin pans,
filling 3/4 full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at
400F for 20-25 minutes or until golden brown. Remove from pans immediately,
and cool on wire racks.
add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition. Combine 3 3/4 cups flour and next 3
ingredients; add to butter mixture alternately with buttermilk, beginning
and ending with flour mixture. Beat at low speed until blended after each
addition. Toss raspberries and blueberries with remaining 1/4 cup flour;
gently fold into batter. Spoon batter into greased and floured muffin pans,
filling 3/4 full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at
400F for 20-25 minutes or until golden brown. Remove from pans immediately,
and cool on wire racks.
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