BLACKBERRY MUFFINS
These blackberry muffins are perfect for an on-the-go breakfast. The batter is lightly flavored with cloves, while almonds on top give them a savory, nutty crunch. Fresh blackberries add a burst of sweetness in every bite.
Provided by Melissa Gray
Categories Healthy Muffin Recipes
Time 35m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 247 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 9 g, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 224 mg, Sugar 21 g
FARMHOUSE BLACKBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside.
- In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
- In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine.
- Fold in the blackberries.
- Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 180 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 39 mg, Sodium 155 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g
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
BROWN SUGAR BLACKBERRY MUFFINS
There's nothing better than waking up to homemade muffins. This simple muffin recipe tastes of summer and is full of blackberries. The muffin isn't overly sweet; the perfect flavor balance with the berries. Soft and fluffy, these muffins melt in your mouth. A great way to bake with frozen blackberries.
Provided by Dana Hayden, M.Ed.
Categories Other Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- 1. Add the flour, baking powder, baking soda, cinnamon, and salt to a big bowl and whisk until well mixed.
- 2. Mix the brown sugar, milk, egg, lemon zest, and melted butter in another bowl until well mixed.
- 3. Pour the wet ingredients into the dry ingredients and mix until incorporated (not too much mixing or the muffins will be chewy instead of cake-like).
- 4. Add the floured blackberries and fold into mixture.
- 5. Put into buttered muffin tins.
- 6. Pop into the oven for 16 - 20 minutes at 350.
- 7. You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.
- 8. The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy.
EASY BLACKBERRY MUFFINS
Steps:
- Preheat oven to 375 degrees and line a muffin tray with paper or silicone liners.
- In a large bowl, cream together the butter and sugar.
- Add in the eggs, one at a time.
- In a small bowl, combine the flour, baking powder, and salt.
- Slowly add the milk and flour mixture into the creamed butter mixture.
- Stir until just combined.
- Carefully fold in the blackberries.
- Spoon mixture into prepared pan, filling about 2/3 full.
- Place pan into oven and bake about 20 minutes.
- Remove from oven and allow to cool slightly before enjoying!
Nutrition Facts : ServingSize 1 muffin, Calories 177 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 36 mg, Sodium 188 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g
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