Foothills Blackberry Muffins Recipes

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 .

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.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each cup 1/2 way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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.

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.

Steps:

• Mix flour, sugar, and baking powder in a large bowl.
• Add the berries and toss to coat them.
• In a smaller bowl,whisk together milk, oil, egg, and yogurt.
• Stir into dry ingredients, just until moistened.
• Divide evenly into a jumbo muffin pan, lightly greased.
• Bake at 350 degrees for 20- 25 minutes, or until they test done.