BLACKBERRY MUFFINS
Make and share this Blackberry muffins recipe from Food.com.
Provided by Jennifer
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together dry ingredients in large bowl.
- Toss blackberries in dry ingredients til flour coated.
- Mix together liquid ingredients.
- Pour wet ingredients into dry and mix just til moist.
- Spoon batter into jumbo muffin cups (ungreased).
- Bake at 350 for 25-30 minutes .
DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
- Spoon batter into the muffin tin, filling each liner 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
BLACKBERRY MUFFINS
Make and share this Blackberry Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
- Rinse the frozen berries and let them drain in a sieve.
- In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
- Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
- Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY MUFFINS
Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 50m
Yield Makes 10 - 12
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
- Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 219 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
BLACKBERRY CRUMB MUFFINS
There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.
Provided by Melissa Clark
Categories breakfast
Time 45m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Heat oven to 350. Grease or line 24 muffin cups.
- Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
- Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.
- In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
- Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
- Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn't be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 34 grams, Sodium 151 milligrams, Sugar 16 grams, TransFat 2 grams
BLACKBERRY MUFFINS
Yummy and fast enough to make for breakfast!
Provided by Robin Surland
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
- Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 45.4 g, Cholesterol 22.9 mg, Fat 4.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 252 mg, Sugar 23.7 g
BLACKBERRY FRUIT MUFFINS
Take advantage of delicious summer blackberries by adding them to these muffins. They are very easy to prepare and disappear as soon as they are served.-Candy Woelk, Lexington, Missouri
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. , Fill greased or paper-lined muffin cups half full. Bake at until muffins are golden brown, 20-25 minutes. Serve warm with honey if desired.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 184mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BLACKBERRY MUFFINS
Steps:
- Preheat the oven to 350 degrees. Grease eighteen 2 1/2-inch muffin tins or line them with paper or foil liners. In a bowl, stir together the butter, milk, and eggs. In a mixing bowl, sift together the flour, 1 1/4 cups of the sugar, the baking powder, and the salt. Make a well in the center and pour in the milk mixture all at once; stir until blended. The batter will be lumpy: Do not overmix. Fold in the berries. Divide the batter among the prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter. Bake for about 25 minutes, or until golden.
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BLACKBERRY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 375°F. Stir together flour, baking powder, and salt in a bowl; set aside. Beat butter and 1 cup of the sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, 2 to 3 minutes. Reduce mixer speed to low; beat in eggs, buttermilk, and lemon zest until combined, about 30 seconds. Add flour mixture, beating until combined. Fold in blackberries.
- Spoon mixture into a 12-cup muffin tray coated with cooking spray, filling each cup about two-thirds full. Sprinkle evenly with remaining 2 tablespoons sugar. Bake in preheated oven until a wooden pick inserted in centers of muffins comes out clean, 20 to 25 minutes, rotating tray 180 degrees halfway through bake time. Let cool in tray 5 minutes. Transfer to a wire rack, and let cool completely, about 20 minutes.
BLACKBERRY OATMEAL MUFFINS - MARISA MOORE NUTRITION
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- Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
- Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
THE BEST BLACKBERRY MUFFINS RECIPE | THE FOOD CAFE
From thefoodcafe.com
- Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners, wash blackberries and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
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- Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ - ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
BLUEBERRY & BLACKBERRY MUFFINS - THE BAKING CHOCOLATESS
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- Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
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- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Weigh out the flour, sugar and bicarbonate of soda in a large bowl. In another bowl or jug weigh out the yogurt, melted butter and beat in the eggs.
ULTRA MOIST KETO BLACKBERRY MUFFINS - FLAVOUR AND SAVOUR
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- Preheat oven to 350°F. Line a muffin pan with 9 or 10 parchment paper liners. The batter will stick to the pan without paper liners, even if you oil the pan.
- You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed and the muffins will be dry and heavy. Sift, then use a spoon to overfill a measuring cup, then level the top with a knife.
- In a large bowl, combine the almond flour, erythritol, baking powder and salt. Add the blackberries and gently stir to coat. This prevents them from sinking to the bottom of the muffins when baking.
BLACKBERRY MUFFINS RECIPE | EATINGWELL
From eatingwell.com
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners. Whisk 2 1/4 cups flour, brown sugar, baking powder, baking soda, salt and cloves in a large bowl.
- Whisk buttermilk, oil and vanilla in a medium bowl until well combined. Create a well in the center of the flour mixture; add the buttermilk mixture and stir just until combined. Toss blackberries with the remaining 1/4 cup flour in a small bowl until fully coated. Gently fold the coated blackberries and any excess flour into the batter just until combined.
- Divide the batter evenly among the prepared muffin cups (a heaping 1/4 cup each); sprinkle with almonds and turbinado sugar. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes before serving.
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- In a large mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and extract. Get everything well combined.
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- In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- Add the eggs and sugar into the bowl of an electric stand mixer with the whisk attachment. Beat on high speed for 4-5 minutes, or until thick and light in color.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #breads #fruit #muffins #dietary #quick-breads #berries
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