Better For You Blackberry Muffins Whole Grain Recipes

WHOLE GRAIN BLACKBERRY SPICE MUFFINS

Steps:

• Preheat oven to 375°F. Line 17 muffin cups with paper liners and spray lightly with nonstick spray.
• In a large bowl, combine flour and next 6 ingredients (through allspice). Make a well in the center of the mixture. In a small bowl, combine milk, butter, vanilla and egg; add to flour mixture, stirring until just moist. Gently stir in blackberries.
• Spoon 1/4 cup batter into each muffin cup. Sprinkle each lightly with sugar. Bake for 16 minutes, or until center springs back when touched. Cool in pans 10 minutes on wire racks.

BLACKBERRY MUFFINS

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.

WHOLE-GRAIN BLACKBERRY SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees farenheit.
• Line 17 muffin cups with paper liners.
• Combine flour, oats, brown sugar, baking powder, baking soda, salt, and apple-pie spice in a large bowl.
• Make a well in the center of the mixture.
• Combine milk, butter, vanilla, and egg in a small bowl; pour into well in flour mixture, stirring until just moist.
• Gently stir in blackberries.
• Spoon 1/4 batter into each of 17 paper-lined muffin cups.
• Bake at 400 degrees Fahrenheit for 16 minutes.
• Sprinkle muffing evenly with granulated sugar and return to oven to bake 3 minutes or until muffins spring back when touched lightly in center.
• Cool in pans for 10 minutes on wire racks.