Ingredients
1/2 cup unsalted butter softened
3/4 cup white sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons of baking powder
1/4 teaspoon of salt. I use French sea salt.
2 cups frozen berries. I use frozen mixed berries, straight from the freezer.
Topping For Each Muffin: Sprinkling of coarse Turbinado sugar like Sugar In The Raw or regular white sugar
Instructions
Preheat the oven to 400
Generously grease a 12-cup muffin tin or use paper liners to line the muffin cups. I use the empty butter wrapper to grease the cups, adding a little extra butter if necessary.
In a large bowl cream the butter and sugar until it looks light and fluffy. Mix in eggs and beat until incorporated. Stir in buttermilk and vanilla.
In another bowl, whisk the white flour and whole wheat flour, baking powder and salt. Add the dry mixture to the wet mixture. Stir just until everything is combined. The batter will be thick. Fold in the mixed berries straight from the freezer.
Fill the muffin cups with the batter. Sprinkle some Turbinado or regular white sugar over each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes. Remove from the pan and serve.
Key Points About Ingredients:
- Frozen mixed berries go straight from the freezer into the batter — no thawing needed, which keeps them from bleeding and turning the batter purple.
- Buttermilk adds a subtle tang and reacts with the baking powder to create an extra-light, fluffy crumb.
- Using a blend of all-purpose and whole wheat flour gives these muffins a slightly nutty flavor and a boost of fiber without sacrificing tenderness.
- Turbinado sugar sprinkled on top before baking creates a beautifully crunchy, caramelized crust that elevates a simple muffin to bakery-worthy status.
- Creaming the butter and sugar until light and fluffy is the key to a tender, well-risen muffin — don't skip this step.
Key Nutritional Insights:
- Each muffin provides a meaningful amount of whole grain fiber thanks to the whole wheat flour, supporting digestive health.
- The mixed berries contribute natural antioxidants, vitamin C, and manganese, adding nutritional value beyond just great flavor.
- Buttermilk is lower in fat than regular milk and adds calcium and protein while keeping the muffins moist.
- Using unsalted butter gives you control over sodium, and the modest quarter teaspoon of salt keeps these muffins heart-friendlier than many bakery versions.
- These muffins contain roughly 280 calories each, making them a satisfying breakfast or snack without being overly indulgent.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories278
- Standard DV% Daily Value*
- Total Fat10 g72 g13.89%
- Saturated Fat6 g20 g30%
- Trans Fat0 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat3 g
- Cholesterol57 mg300 mg19%
- Sodium145 mg2300 mg6.3%
- Total Carbohydrate43 g275 g15.64%
- Dietary Fiber3 g28 g10.71%
- Total Sugars22 g
- Added Sugars16 g50 g32%
- Sugar Alcohal0 g
- Protein5 g50 g10%
- Vitamin D (Cholecalciferol)18 mcg20 mcg90%
- Calcium85 mg1300 mg6.54%
- Iron1.5 mg18 mg8.33%
- Potassium145 mg4700 mg3.09%
- Vitamin A320 mcg900 mcg35.56%
- Vitamin C (Ascorbic Acid)4 mg90 mg4.44%
- Vitamin E (Tocopherol)0.6 mg15 mg4%
- Vitamin K3 mcg120 mcg2.5%
- Vitamin B1 (Thiamin)0.15 mg1.2 mg12.5%
- Vitamin B2 (Riboflavin)0.12 mg1.3 mg9.23%
- Vitamin B3 (Niacin)1.4 mg16 mg8.75%
- Vitamin B6 (Pyridoxine)0.05 mg1.7 mg2.94%
- Folate30 mcg400 mcg7.5%
- Vitamin B12 (Cobalamine)0.2 mcg2.4 mcg8.33%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.4 mg5 mg8%
- Choline45 mg550 mg8.18%
- Phosphorus130 mg1250 mg10.4%
- Iodine8 mcg150 mcg5.33%
- Magnesium22 mg420 mg5.24%
- Zinc0.7 mg11 mg6.36%
- Selenium12 mcg55 mcg21.82%
- Copper0.1 mg0.9 mg11.11%
- Manganese0.9 mg2.3 mg39.13%
- Chromium3 mcg35 mcg8.57%
- Molybdenum8 mcg45 mcg17.78%
- Chloride80 mg2300 mg3.48%
