Mixed Berry Muffins

Oh my goodness. Claire Saffitz has done it again: given me a recipe I will cherish forever. Her most recent video was of her and her mom baking blueberry muffins. I only had frozen mixed berries on hand, so that's what I used. These are the kind of muffins that really taste more like cake than muffin, but that's fine with me. I think I like the mixed berries more than I would just blueberries because the raspberries and black berries add just a touch of tartness. These ones are actually my second attempt in two days. 

Mixed Berry Muffins

Adapted from Claire Saffitz x Dessert Person YouTube

Ingredients:

• 1 stick butter, softened
• 1/2 cup sugar
• 1 egg (room temperature)
• 1 teaspoon lemon zest
• 1 cup + 1 Tablespoon all-purpose flour
• 1 tsp baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon kosher salt (Diamond Crystal; if using Morton's use 1/4 teaspoon)
• 1/2 cup sour cream (or plain yogurt)
• 1/2 teaspoon vanilla
• 1 cup frozen berries (blueberries, raspberries, black berries, mixed...)
• 1-2 tablespoons demerara sugar

Instructions:

• Preheat oven to 375 degrees Fahrenheit.
• Line a muffin pan with paper liners.
• Leave the berries in the freezer until they are called for in the recipe.
• In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. 
• In a medium mixing bowl, whisk together the butter and sugar until lighter in color. (You can also use a stand or hand mixer, but today I used a whisk.)
• Whisk in the egg, and then whisk in the lemon zest.
• Make a little divot in the sour cream/yogurt and pour in the vanilla.
• Using a silicone spatula, stir a third of the dry ingredient mixture into the butter/sugar/egg mixture.
• Then stir in half of the sour cream/yogurt/vanilla.
• Stir in another third of the dry ingredients.
• Stir in the remaining sour cream/yogurt/vanilla.
• Then stir in the remaining dry ingredients.
• Gently fold in the frozen berries. You'll notice the batter gets thicker because the berries are bringing the temperature down.
• Evenly divide the batter into the 12 muffin cups (I used a large-ish cookie scoop).
• Sprinkle the tops of the muffins with the demerara sugar.
• Place pan in the preheated oven and bake at 375 degrees for 20-24 minutes, or until golden brown on top (mine baked a little too long today).
• Remove pan from oven and then carefully remove the muffins from the pan to finish cooling on a wire rack. 

Makes 12 muffins

I used a whisk today instead of my stand mixer and it worked great.
This is just the butter and sugar at this point.

Make sure the berries are really frozen when you stir them into the batter.