1 1/3cupsunsalted butterIf you use salted, omit the salt above in the recipe, cold & cubed
2largeeggs
1tablespoonvanilla extract
1 1/2cupsbuttermilk
3cupstriple berry mixmine had strawberries, blackberries, and blueberries
Glaze:
1cupfrozen triple berry mix
11/2 - 2 1/2cupssifted powdered sugar
1tablespoonlemon juice
Instructions
Preheat oven to 425 degrees.
Combine the flour, baking powder, salt, baking soda, and sugar. Mix well, and set aside. Using your hands, crumble in cold cubed butter into the flour until the chunks are the size of small peas.
In a separate bowl, whisk together eggs, buttermilk, and vanilla well. Toss frozen berries with a small amount of flour to lightly coat them. Slowly pour both into dry mixture, and mix with a wooden spoon just until the flour is moistened. Batter will be VERY thick and lumpy.
Line a muffin tin with paper liners and spray with non-stick cooking spray. Spoon batter into liners until full, or slightly coming up over the rim.
Place in oven and bake for 10 minutes at 425, then reduce heat to 350 for 20-30 minutes, or just until the tops are a light golden brown. Remove and let cool for 10 minutes in tins, and then remove to wire racks to finish cooling.
For Glaze: Place frozen berries in a microwave safe bowl, and heat on high heat for ~1 minute, or until completely thawed and slightly warm. Push berries through a fine mesh strainer to remove all seeds and skin. Reserve juice and pulp that comes through the strainer.
Whisk in lemon juice to the berry juice, and then slowly start mixing in the sifted powdered sugar until the glaze is thick, but still pourable. Dunk in muffins, or spoon over muffins as desired.