Blackberry Muffins Oil Free Recipes

DELICIOUS BLACKBERRY MUFFINS

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.

WILD BLACKBERRY MUFFINS

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.

VEGAN BLACKBERRY MUFFINS

Steps:

• Preheat oven to 350 F.
• In a large bowl add the flour, baking powder, baking soda, salt, and cinnamon. Whisk together until combined and baking powder and baking soda is evenly distributed.
• In a medium mixing bowl mash two bananas with a fork.
• To the bowl with the mashed bananas, add the almond milk, sugar, and vanilla extract. Stir together until the sugar dissolves.
• Make a well with the flour in the center of the large bowl. Pour the wet ingredients into the center. Using a spatula fold the wet and dry ingredients together until just combined.
• Fold the blackberries into the batter until evenly distributed. Option to mash the blackberries until chunky, and stir the mixture into the batter.
• Line a 12 cup muffin tin with liners, or spray with cooking spray. Fill each muffin cup 2/3 of the way full using a 1/4 measuring cup, or ice cream scoop.
• Bake for 25-30 minutes or until a toothpick comes out of the center clean.
• Immediately remove the muffins from the tin, and place on a cooling rack to cool completely.

BLACKBERRY MUFFINS (OIL-FREE)

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sugar.
• In a separate bowl, combine the applesauce, eggs, and buttermilk.
• Add the dry ingredients slowly to the wet ingredients.
• Mix gently until just combined.
• Carefully fold in the blackberries.
• Pour the batter into nonstick muffin cups until they are two-thirds full.
• Bake for 20 to 25 minutes until a toothpick comes out clean and muffins are lightly browned.

BLACKBERRY MUFFINS

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.

BLACKBERRY MUFFINS

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 .

BLACKBERRY MUFFINS

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.