- 9
Ingredients
- Ground cinnamon for sprinkling
- 1/2 cup sugar, plus sugar for sprinkling
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 2 teaspoons baking powder
- 6 tablespoons cold unsalted butter
- 1 large egg
- 1 cup buttermilk
- 1/2 pint (1 cup) frozen raspberries, blackberries, blueberries or huckleberries
Preparation
Step 1
1. Preheat the oven to 400 degrees. Grease a muffin tin and sprinkle liberally with cinnamon and sugar.
2. In a large bowl, sift together 1 3/4 cups flour, sugar, salt and baking powder. Cut in the butter with 2 knives or a pastry blender.
3. In a small bowl, whisk together the egg and buttermilk. Blend with the dry ingredients until just combined–it will still be lumpy.
4. In a separate bowl, toss the berries in the remaining 1/4 cup flour, and fold into the batter.
5. Fill the muffin cups to the top, and sprinkle generously with cinnamon and sugar. (If you’re making jumbo muffins, pour a little water into the empty muffin cups.)
6. Bake for 20 to 25 minutes, until a cake tester comes out clean. Serve warm.