- 3 cup flour be careful not to over measure
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 teaspoon baking powder
- 1/2 cup canola oil or vegetable oil
- 2 eggs
- 3/4 cup buttermilk
- 2 cup fresh or frozen berries I used raspberries, blueberries, and blackberries
Preheat oven to 425 F. Butter your muffin tin pan.
Combine 3 cups of flour, 4 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Set aside.
In a medium bowl, whisk 2 eggs. To the eggs add sugar and mix. Add 3/4 cup buttermilk, 1/2 cup oil and vanilla whisk well together.
Fold wet ingredients into dry ingredients and mix just until ingredients come together. Be careful not to over mix. Over mixing causes muffins to be tough. Mix until all flour is off the sides and bottom of the bowl and is distributed through out the dough.
Very gently fold in 1 1/2 cups berries. Spoon into prepared muffin tins, filling to the top. Press the remaining berries to the tops of every muffin.
Bake at 425F for 5 minutes. Then, reduce temperature to 375F and continue to bake for 25-28 minutes until lightly golden brown and inserted toothpick comes out clean.
Allow to cool for 10 minutes and enjoy! Best if enjoyed same day made.
Calories: 233kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 169mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1.2% | Vitamin C: 0.6% | Calcium: 7% | Iron: 7.8%