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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. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate medium bowl, whisk the buttermilk and eggs together. Pour this mixture over the butter mixture and stir gently until just combined; a few lumps are okay!
- Carefully fold in the blueberries, raspberries, and blackberries, allowing some to break for added visual appeal.
- Scoop the batter into the lined muffin tins, filling each about ⅔ full.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the muffins cool in the tins for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure the butter is cold for the perfect crumb texture.
Feel free to mix and match the berries based on your preference or availability.
Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 159
- Sugar: 6.7g
- Sodium: 200mg
- Fat: 6.3g
- Saturated Fat: 3.8g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 23.4g
- Fiber: 1.6g
- Protein: 3g
- Cholesterol: 36mg