Triple Berry Buttermilk Muffins

I’m such a huge fan of these muffins for a really simple reason: they’re actually mini-cakes. These muffins have a very soft, cakey crumb, which make sense, since they’re adapted from smitten kitchen‘s bundt cake recipe. There’s lost of fruit in there, so the muffins stay really moist for days after baking them. I made them a bit “healthier” by substituting oil for half the butter, and omitting the glaze. So I gave myself permission to have 3 of them for breakfast this morning, which resulted in a serious sugar crash a couple of hours later. I guess calling them muffins instead of mini-cakes won’t make them any healthier, huh? Healthy or not, these muffins are really tasty: not too sweet, moist, and full of summer berry flavor. 
Triple Berry Buttermilk Muffins
Yields 24
Total Time
45 min
Total Time
45 min
183 calories
26 g
34 g
8 g
3 g
3 g
67 g
131 g
14 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 183
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg
Sodium 131mg
Total Carbohydrates 26g
Dietary Fiber 1g
Sugars 14g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
  2. 2 teaspoons (10 grams) baking powder
  3. 1 teaspoon (7 grams) salt
  4. 1 stick (113 grams) unsalted butter, at room temperature
  5. 1/3 cup (80mL) vegetable oil
  6. 1 1/2 cups (300 grams) granulated sugar
  7. Zest of 1 lemon
  8. 3 large eggs, at room temperature
  9. 1/2 teaspoon vanilla extract
  10. 3/4 cup (175 ml) buttermilk
  11. 3-4 cups (350 to 450 grams) mixed berries
  1. Let's start by taking the butter and eggs out of the fridge and letting them come to room temperature. We'll be creaming the butter with sugar, and it needs to be softened first. Preheat the oven to 375F and grease 2 standard-size muffin pans.
  2. In a large bowl, whisk together 355g flour, 10g of baking powder and 7 grams salt. I just place a bowl over a kitchen scale and tare between each measurement. Of course, you can also use volume measurements, but you'll have less consistent results over time.
  3. In the bowl of a food processor, add the softened stick of butter, oil and sugar and cream for 3-4 minutes, until it turns white and fluffy. Add eggs one at a time, until they are incorporated into the batter. Don't overmix. Add vanilla. Add half the flour mixture, followed by half the buttermilk and mix until everything is combined. Scrape the sides of the bowl with a spatula. Add the rest of the flour mix and the rest of the buttermilk and beat until you have a well-combined batter.
  4. In the bowl where you had the dry ingredients, add your berries. This time I added blueberries, strawberries and raspberries. Toss the berries with 2 tablespoons of flour until they are covered well in flour. This will prevent them from sinking to the bottom of the dough.
  5. Using a rubber spatula, gently mix the berries into the muffin batter. Don't overmix. Spoon the batter into muffin tins and fill each muffin mold about half way with batter. Bake at 375F for about 25 minutes, until slightly brown on top. Allow to cool to room temperature before taking the muffins out of the pan. Store covered at room temperature for several days.
Adapted from smitten kitchen
Adapted from smitten kitchen
A Kitchen Odyssey