Ripplecove's Light Berry Muffins

Delight your taste buds with Ripplecove's Light Berry Muffins, a perfectly balanced treat that’s bursting with fresh berry goodness! These muffins feature a tender, airy crumb achieved with buttermilk and a touch of vegetable oil, making them irresistibly soft yet light. A medley of blueberries, raspberries, and diced strawberries adds natural sweetness and vibrant pops of flavor, while a quick coating of flour keeps the berries evenly distributed throughout each bite. Easy to prepare in just 15 minutes, these muffins are baked to golden perfection in under 20 minutes, making them the ideal breakfast, snack, or brunch companion. Serve them warm or at room temperature, and enjoy a bakery-quality treat right at home! Perfect for berry lovers and those seeking a lighter muffin option, this recipe promises to become a household favorite.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cups buttermilk
• 0.33 cups vegetable oil
• 1 teaspoons vanilla extract
• 1 whole large egg
• 1.5 cups fresh mixed berries (blueberries, raspberries, diced strawberries)
• 1 tablespoons all-purpose flour (for coating berries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold them together with a rubber spatula. Do not overmix; it's okay if the batter looks slightly lumpy.

Step 5

In a small bowl, toss the berries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.

Step 6

Gently fold the coated berries into the batter, being careful not to crush them.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1140.1g)

Amount per serving	% Daily Value*
Calories	2512.9

Total Fat 85.3g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 44.8g
Cholesterol 212.8mg	0%
Sodium 2452.6mg	0%
Total Carbohydrate 406.1g	0%
Dietary Fiber 19.6g	0%
Total Sugars 198.0g
Protein 42.2g	0%

Vitamin D 167.9IU	0%
Calcium 400.2mg	0%
Iron 13.9mg	0%
Potassium 1137.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 6.6%

Carbs: 63.4%