Savory Sights
6.3K Followers · 3.2K Items
Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 10/14/11 to Savory Sights

Moist Berry Muffins

Now you can indulge in moist mixed-berry muffins at any time of the year, not just Summer! Yocan use frozen berries if you like, and made with oil, buttermilk and orange juice, these deliciously cute muffins are a great treat any time of the day, or as a quick after-school snack for kids!

Moist Berry Muffins


Moist Berry Muffins


2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
2 tbsp orange juice-2
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup vegetable or canola oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)


muffin pan with paper liners, or use a non stick cooking spray.

In a large bowl whisk together the egg, buttermilk, oil, orange juice and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Add the wet ingredients to the dry mixture and gently fold them in. At the very end, fold in the berries and stir only until combined. Do not over mix the batter or muffins will become hard.

Fill each muffin cup almost 3/4 full with batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.

Saved to

Savory Sights

Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey Curried Butternut Squash Seeds Turkey Meatball & Vegetable Soup with Cheesy Crostini Gluten-Free Chili Lasagna Scalloped Polenta with Mushrooms Butternut Brie Sandwiches with Arugula and Caramelized Shallots Spicy, Fruity, Habanero Chilli Oil