Buttermilk Berry Muffins

I had this recipe starred in my reader and I had some leftover buttermilk that I had to use before it went to waste so I decided to use it in these muffins. These muffins are really good and very hearty tasting. I used strawberries and cherries as my filling, but any fruit combo would do. I think that raspberry, lemon and peach would be delicious. Note: The filling is very thick so make sure that you don't over mix it because it will turn kind of gummy.

Source: http://senoraespanola.blogspot.com

Ingredients:
2.5 c all-purpose flour
3/4 c white sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of one lemon
1 large egg, lightly beaten
3/4 c buttermilk
2/3 canola oil
1 tsp vanilla extract
2 c fresh or frozen berries

Directions:
Preheat the oven to 375 degrees F. Grease and flour a muffin pan. Set aside.
In a large mixing bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until combined. Don't over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or a scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (35 for jumbo). Transfer to a wire rack and cool 5 minutes before removing from the pan.

Serves 12