Recipe Box: Raspberry Buttermilk Muffins

Now is when I frantically give them away before I eat them all. Come and get it.
A day for muffins.
Raspberries, buttermilk, cardamom.

Here is a muffin recipe worth waking up early for, especially on a cool spring morning with a steamy cup of coffee. Fresh berries and buttermilk are always a winning combination, and the subtly sweet batter is compensated with a crusty layer of cardamom sugar baked on top. You could make these with any type of berries, but the trick here is rich, quality buttermilk, fresh eggs, and butter. As always, dairy products have my heart.

Raspberry Buttermilk Muffins
Adapted from 101 Cookbooks 

Heidi at 101 Cookbooks made hers with huckleberries, and topped them with rose petals and cinnamon sugar. She also suggests mixing in toasted seeds, nuts, or dried lavender flowers. I'm pretty  keen on trying rose sugar and a dusting of crushed pistachios on my next batch. 

1 1/4 cups whole wheat flour
2 1/4 cups unbleached all-purpose flour
1/2 cup firmly packed brown sugar
3/4 tsp fine grain sea salt
1/2 tsp baking soda
2 tsp baking powder
2 medium ripe, mashed bananas
240 ml buttermilk
3 large eggs
1 tsp vanilla extract
1/2 cup softened butter
1 cup berries, plus more for topping
Cardamom sugar (3 tbsp sugar combined with 1 tsp cardamom)

1. Preheat oven to 400 degrees, with rack positioned in the center. Line muffin tins with papers. (I skipped the tin and used silicone muffin cups.)
2. In a large bowl, combine flours, sugar, salt, baking soda, and baking powder.
3. In another bowl, combine mashed banana, buttermilk, eggs, vanilla, and butter. Stir until blended and uniform.
4. Pour the wet ingredients over dry, and mix until just combined. Fold in berries. Do not over-blend.
5. Fill the muffin cups 2/3 full, sprinkle with more berries and a generous dusting of cardamom sugar.
6. Bake 25 minutes for standard-sized muffins, until golden-brown (40 min for extra large muffins).

Makes about 1- 1/2 dozen

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