Bread Alone founder Daniel Leader shares a recipe for buckwheat and mixed berry muffins that works just as well for breakfast as it does for an afternoon snack.
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Whether you’ve picked up a loaf of sourdough at a local grocery store or visited one of their Hudson Valley cafés, Bread Alone probably rings a bell. Since 1983, the family-owned bakery has been producing organic breads, pastries, and more from the Catskills. Following over four decades of perfecting his craft, founder Daniel Leader is releasing his newest cookbook, A Slow Rise, on October 15, which is chock full of his thoughts, memories, and recipes (including these muffins) for fan-favorite baked goods that have graced the glass cases of Bread Alone’s three area locations.
Buckwheat and Mixed Berry Muffins
Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: Easy12
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minutesDan Leader’s recipe for buckwheat and mixed berry muffins is the perfect way to start your morning. This can make 12 regular or 6 large muffins.
Ingredients
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¾ cup plus ½ Tbsp. buttermilk
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½ cup canola oil 2 large eggs
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2¾ tsp. fresh lemon juice
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1½ tsp. pure vanilla extract or paste
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1¾ cups all-purpose flour
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½ cup buckwheat flour
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½ cup plus 3 Tbsp. granulated sugar
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2¾ tsp. baking powder
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¼ tsp. fine sea salt
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⅔ cup blueberries
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⅔ cup raspberries
Directions
- Set a 3-quart (3-liter) storage container on the work surface.
- In a large, spouted measuring cup, whisk together the buttermilk, oil, eggs, lemon juice, and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour, buckwheat flour, granulated sugar, baking powder, and salt. Toss together or mix on the lowest setting for 1 minute. With the mixer running on low speed, stream half of the buttermilk mixture into the bowl. Stop the mixer and scrape the sides, bottom, and the paddle to begin to incorporate any dry pockets. Return the mixer to low speed and stream in the remaining buttermilk mixture. Stop the mixer before the mixture is completely combined. The batter should still look lumpy, but there shouldn’t be any visible dry areas at this point. Remove the bowl from the mixer, scraping any batter from the paddle into the bowl.
- Fold in the berries until just distributed. Transfer the mixture to the storage container. Refrigerate for at least 2 hours but ideally overnight.
- Preheat the oven to 425°F. Line the cups of a large 6-cup muffin pan or a traditional 12-cup muffin pan with paper liners. Divide the batter evenly among the cups.
- Bake the muffins for 10 minutes. Then, without opening the door, lower the oven temperature to 350°F and continue to bake until a skewer inserted in the center of the muffins comes out clean (18 to 20 minutes more for large muffins and about 15 minutes more for traditional muffins).
- Transfer to a wire rack. Let cool in the pan for about 10 minutes. Remove and serve warm or let cool completely on the rack.
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