| Prep: 20 mins | Cook: 18 mins – 22 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 11g | 6g | 46g |
| sugars | fibre | protein | salt |
| 23g | 2g | 5g | 0.5g |
Indulge me as I share with you a recipe that fills my kitchen with delicate, sweet aromas quite unlike the robust and tantalising smells of the Atlantic which I’ve grown so accustomed to. The recipe is none other than Loganberry Muffins, a humble yet heavenly delight that could charm you even before your first bite. Picture this; the piquant scent of fresh loganberries combined with the aromatic whisper of vanilla and lemon zest wafting through your home. Mmm…I’m already hooked!
The Affection for Loganberry Muffins
Why do my taste buds dance with excitement, and my heart flutters with joy when I bake these Loganberry Muffins? That’s because, despite my deep-rooted love for seafood, I’ve always held a sweet spot for a good, old-fashioned muffin. And when it’s made with nutrient-rich loganberries, it adds a layer of robust flavour and health benefits to this homey delight.
Loganberries, an exquisite cross between a raspberry and a blackberry, are loaded with Vitamins A & C and fibre, making these muffins not just delicious but wonderfully healthful too. So, whenever I feel like switching gears from the aquatic flavours of New England, I turn to these muffins. They present a delectable option that my daughters, Erin and Samantha, love and I can feel good about serving. Oh, and did I mention they’re a breeze to bake?
A Food Pairing Paradise
Every time I bake these Loganberry Muffins, I can’t help but feel they’d make the perfect partner to so many dishes. My Portland instinct makes me inclined to suggest a classic lobster roll or a rich bowl of clam chowder. While quite unconventional, the tanginess from the muffins and the umami from the seafood can create a beautiful gastronomic harmony on the palette. Be adventurous!
Alternatively, savor them with a good cup of coffee or tea in the afternoon or have them as brunch on a laid-back weekend. These muffins also echo the familiarity of old-fashioned berry cobbler, as they carry that charismatic blend of tart, sweet, and savoury all in one bite.
Give these Loganberry Muffins a try; they’re a labour of love, a tasty trip down memory lane, and a delicious detour from my usual recipes. Trust me, in this journey off the beaten path, you won’t be disappointed.
What You’ll Need
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of fresh loganberries
- 1 cup of buttermilk
- 1/2 cup of unsalted butter, melted
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of lemon zest
- Sugar for sprinkling (optional)
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C) and line a muffin tin with paper liners or lightly grease.
Step Two
In a large bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt. Stir to combine
Step Three
In another bowl, beat the 2 large eggs lightly. Stir in 1 cup of buttermilk, 1/2 cup melted unsalted butter, 1 teaspoon of pure vanilla extract, and 1 tablespoon of lemon zest. Mix until all ingredients are well incorporated.
Step Four
Pour the wet mixture into the dry ingredients. Stir just until combined. Do not overmix.
Step Five
Gently fold in 1 cup of fresh loganberries into the batter.
Step Six
Fill each muffin cup to about 3/4 full with the batter.
Step Seven
Optional: sprinkle the tops of the muffins with a bit of sugar.
Step Eight
Bake for approximately 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step Nine
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade loganberry muffins!
