Fresh Berry Buttermilk Muffins

These fab muffins really make me feel like spring is in the air. I am already craving the lighter meals of spring and summer- berries, salad, grilled chicken, veggies- I can't wait! I have been getting some fantastic berries at the market the last couple of weeks and most of them have even been on sale, which has inspired me to make a bunch of fun berry based recipes. My preggo self has also been craving berries like crazy :) This recipe is by far my favorite "berry muffin" recipe. With this recipe, sometimes I just make blueberry or just strawberry but pictured above is a mixture of both- my favorite! The buttermilk gives these muffins the final touch that puts them over the top.

Fresh Berry Buttermilk Muffins

2 cups all-purpose flour, plus 1 tablespoon

3/4 cup white sugar, plus 1 tablespoon

1 tablespoon baking powder
1/2 teaspoon salt

1 egg

1 1/4 cups buttermilk

1/4 cup butter, melted and cooled slightly

2 cups fresh berries (I like to do 1 cup blueberries and 1 cup chopped strawberries), rinsed and patted dry.

Preheat oven to 400 degrees and spray 12 muffin tins with cooking spray.

Mix berries with 1 tablesoon flour and 1 tablespoon of sugar, set aside.

Mix dry ingreidents together in a mixing bowl (flour, sugar, baking powder and salt), set aside. In a smaller bowl, mix buttermilk, egg, and butter togther. Fold wet mixture into dry, mixing until all dry ingreidents are incorporated (being careful not to overmix but make sure no dry bits are left). Fold in berries.

Bake for 18 to 21 minutes until muffins are lightly golden and pick inserted in center comes out clean (it's usually about 20 minutes for me).