Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 1 cup (148 g) blueberries
- ½ cup (61.5 g) raspberries, whole or gently halved if large
- ½ cup (70 g) blackberries, whole or gently halved if large
Instructions
- Preheat the oven to 400°F and line muffin tins with liners.
- In a large bowl, combine the cold, cubed butter, sugar, flour, baking powder, and salt. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
- In a medium bowl, whisk the buttermilk and eggs together. Pour this mixture over the dry ingredients and stir gently until just incorporated, leaving some lumps.
- Carefully fold in the blueberries, raspberries, and blackberries, allowing for some fruit to break apart, creating beautiful swirls.
- Scoop the batter into the lined muffin tins, filling each one about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool for 5 minutes in the tins before transferring them to a wire rack to cool completely.
Notes
These muffins freeze well, making them perfect for meal prep!
Feel free to substitute your favorite berries if necessary.
For a sweeter taste, add more sugar or serve with a drizzle of honey.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.