• 1 Cup granulated sugar, divided
  • 1 Tsp. ground cardamom or cinnamon, divided
  • 2 1/2 Cups all-purpose flour, divided
  • 1 1/2 Teaspoons baking powder
  • 1 1/2 Teaspoons salt
  • 1/2 Cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1 Cup buttermilk
  • 1 Tsp. vanilla extract
  • 1/2 Package from 1 package (6 ounces) Driscoll's Blackberries, slightly frozen
  • 1/2 Package from 1 package (6 ounces) Driscoll's Blueberries, slightly frozen
  • 1/2 Package from 1 package (6 ounces) Driscoll's Raspberries, slightly frozen
  • 2 large eggs
  1. PREHEAT oven to 400°F.
  2. BUTTER a muffin pan.
  3. PLACE 1/4 sugar into a small bowl.
  4. ADD 1/4 teaspoon cardamom or cinnamon.
  5. STIR to combine.
  6. SPRINKLE muffin pan cups liberally with sugar mixture and SAVE remaining sugar mixture for topping muffins.
  7. POUR 1 cup buttermilk into a medium bowl.
  8. CRACK 2 eggs into bowl.
  9. ADD 1 teaspoon vanilla extract.
  10. WHISK to combine.
  11. SET ASIDE buttermilk mixture.
  12. PLACE 2 ¼ cups all-purpose flour into a medium bowl.
  13. PLACE 2 ¼ cups all-purpose flour into a medium bowl.
  14. ADD 1 ½ teaspoons baking powder.
  15. ADD remaining 3/4 teaspoon cardamom or cinnamon.
  16. ADD 1 ½ teaspoon salt.
  17. SIFT or WHISK to combine.
  18. CUT IN 1 stick chilled butter with pastry blender or two knives and STOP MIXING when butter pieces are pea-sized and smaller.
  19. ADD buttermilk mixture and STIR just until combined. Do not over mix.
  20. SET ASIDE muffin batter.
  21. PLACE 1/2 cup blackberries into medium bowl.
  22. ADD 1/2 cup blueberries and 1/2 cup raspberries.
  23. SPRINKLE remaining 1/4 cup flour over berries.
  24. TOSS gently to coat berries with flour.
  25. FOLD berries gently into batter and DIVIDE batter evenly between muffin pan cups.
  26. SPRINKLE remaining sugar mixture over muffins.
  27. BAKE 15 minutes.
  28. ROTATE muffin pan.
  29. BAKE 10 to 15 minutes longer or until a cake tester inserted in center comes out clean. (Jumbo muffins will take approximately 5 minutes longer.)
  30. ALLOW to cool in pan 5 minutes.
  31. TRANSFER muffins to a cooling rack to COOL completely.
  32. SERVE immediately.
Calories 259
Total Fat 8.96 g
Saturated Fat 5.25 g
Cholesterol 52.07 mg
Sodium 407 mg
Total Carbohydrates 40.02 g
Dietary Fiber 1.55 g
Protein 4.71 g