A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon
Preheat oven to 425 F degrees.
In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.
Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.
Combine flour, baking powder, and salt in a small bowl; set aside.
Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.
Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.
Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.
Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.