I love these Lemon and Berry Buttermilk Muffins. Lemon and berries are a perfect flavour combo and the addition of buttermilk gives a beautiful depth of flavour, but also helps to make a soft and light muffin.
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They are so quick and easy to make. Perfect for morning tea and great for school lunches.

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Don't stop at lemon and berry though. You could add all kinds of different flavour combo's to this recipe. 
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Raspberry & White Chocolate
Pecan & Chocolate Chip
Apple & Cinnamon
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Whatever your favourite flavour combo is I'm sure you could make a muffin out of it!

Lemon & Berry Buttermilk Muffins

(Makes 12 large or 18 small muffins)

Ingredients

• 60ml oil (any light tasting oil is fine)
• 65g melted butter
• 1 teaspoon vanilla extract
• 250g buttermilk, or full cream milk with 1 teaspoon white vingegar stirred in (room temperature)
• 2 teaspoons lemon zest
• 2 large eggs, room temperature
• 375g plain flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda (bi-carb soda)
• 225g caster sugar
• pinch salt
• 200g fresh or frozen berries

Method

1. Preheat oven to 200°C / 180°C fan forced and line muffin tins with muffin papers.

2. In a large bowl or jug, whisk together the oil, melted butter, vanilla, buttermilk or milk/vinegar, lemon zest and eggs until smooth.

3. In a separate bowl, whisk together the plain flour, salt, baking powder and baking soda.

4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold through gently until just combined. Do not overmix the batter.

5. Gently fold through the berries then evenly fill the muffin cases with the mixture.

6. Bake for 5 minutes then turn the oven down to 180°C / 160°C fan forced. Continue to bake for a further 15 - 20 minutes or until a skewer comes out clean.

Best eaten on the day, but will keep for 3 days in a sealed container.

I hope you enjoy this recipe, and as always, if you have any questions just message me over at  [email protected]

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