Buttermilk Berry Muffins

The other morning I found myself gushing to this guy about some muffins I baked. Josey is my neighbor (ladies, don’t hate), and he’s super inspiring – fully geeked out on all things flour, seed, and grain. As a side note, when I get him to show me how to make his Dark Mountain Rye Bread, you’ll be the first to know. I see Josey around a lot, and sometimes we chat about what we’re baking. So, there I was, telling him about a batch of muffins I was particularly into, they were just GOOD. 
Sugar-topped Buttermilk Berry Muffin Recipe
Berry-streaked with sugar-sparkled tops, big flavor, buttermilk tender texture, I kept going on and on. On the way home it occurred to me that I should probably write them up. Here goes.
Sugar-topped Buttermilk Berry Muffin Recipe
I used whole wheat pastry flour, huckleberries from last summer (frozen), and topped them with crushed rose cinnamon sugar. They’re not overly sweet, and they’re nice and moist from a the buttermilk and a of couple bananas worked into the extra-thick batter. Although, it’s worth noting that after baking the banana flavor didn’t overwhelm the berries.
Sugar-topped Buttermilk Berry Muffin Recipe
You can use any berries you like, frozen or otherwise. Blueberries are always good, chopped strawberries are also a favorite in muffins.

Sugar-topped Buttermilk Berry Muffin RecipeSugar-topped Buttermilk Berry Muffin Recipe

Now, here’s where the magic happens. To make these extra-special, I decided to top them. I love the combination of berry and rose, and that’s part of what inspired the rose & spice sugar-dusted tops. The next time around I might even spritz the muffins, in the last few minutes of baking, with rose water (or rose sugar water), or something along those lines, to heighten the floral aspect.

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