Very Berry Muffins

Very Berry Muffins

Ingredients:

• 2 cups unbleached all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp kosher salt
• ½ cup unsalted butter, softened to room temperature 
• ¾ cup turbinado sugar 
• 1 cup cultured buttermilk, room temperature
• 2 large eggs, room temperature
• ¼ cup plain Greek yogurt, room temperature
• 2 tsp vanilla extract or paste
• 2 cups frozen berries, chopped to uniform size (We used marionberries, raspberries, strawberries, and blueberries.)

Instructions:

1. Preheat the oven to 350°F. Line a muffin pan with baking cups. 
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a second bowl, cream together butter and sugar until fluffy, about 2 minutes.
4. Beat in eggs, one at a time. Then add buttermilk, Greek yogurt, and vanilla until well blended.
5. Stir in flour mixture, and the frozen berries, until just combined. Do not overmix. Batter will be thick.
6. Fill each baking cup to the top.
7. Bake about 30 minutes, or until a toothpick inserted into the center comes out clean. 
8. Allow muffins to cool in the pan 2-5 minutes before removing to a rack.

Makes about 12 muffins

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