| | |

Blackberry Muffins

Blackberry Muffins

I picked up some beautiful blackberries from the market and was disappointed to find that they were pretty tart. I decided to use them in muffins because baking fruit seems to make it much sweeter. I adapted a recipe I found on Sally’s Baking Addiction to work with what I had on hand. I love her muffin baking process – first you start the muffins baking for 5 minutes at 425 degrees then reduce the oven to 375 degrees for the remaining cooking time. This helps the muffins rise beautifully. My kids were thrilled to see these blackberry muffins as their after-school snack and devoured them. They said they were super moist, sweet, and a little tart and they LOVED them.

Blackberry Muffins

How to Make Blackberry Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.

In a large bowl, combine flour, baking powder, salt, and cinnamon. Mix well.

In another bowl, whisk together eggs, white sugar, and brown sugar until combined. Add in milk, oil, and vanilla extract and whisk until well combined. Add the flour mixture to the wet ingredients and mix everything together until just combined. Don’t overmix. The batter will be extremely thick. Very gently add most of the blackberries to the batter.

Spoon batter into prepared muffin tins, filling all the way to the top. Add the extra blackberries evenly to the tops of each muffin making sure to push them down gently. Sprinkle with coarse sugar.

Blackberry Muffins

Bake at 425 degrees for 5 minutes. Keeping the muffins in the oven and the door closed, reduce oven temperature to 375 degrees and continue to bake for 13-15 minutes, or until a tester inserted into the center of the muffins comes out clean. Remove from the oven and allow to cool for 10 minutes. Serve and enjoy.

Blackberry Muffins

 

Blackberry Muffins

Blackberry Muffins

Servings: 12

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs at room temperature
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cup buttermilk
  • 1/2 cup coconut oil melted
  • 1 tsp vanilla extract
  • 2 cups blackberries
  • Coarse sugar for sprinkling on top

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
  • In a large bowl, combine flour, baking powder, salt, and cinnamon. Mix well.
  • In another bowl, whisk together eggs, white sugar, and brown sugar until combined. Add in milk, oil, and vanilla extract and whisk until well combined. Add the flour mixture to the wet ingredients and mix everything together until just combined. Don't overmix. The batter will be extremely thick. Very gently add most of the blackberries to the batter.
  • Spoon batter into prepared muffin tins, filling all the way to the top. Add the extra blackberries evenly to the tops of each muffin making sure to push them down gently. Sprinkle with coarse sugar. Bake at 425 degrees for 5 minutes. Keeping the muffins in the oven and the door closed, reduce oven temperature to 375 degrees and continue to bake for 13-15 minutes, or until a tester inserted into the center of the muffins comes out clean. Remove from the oven and allow to cool for 10 minutes. Serve and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Gloria Roa Baker says:

    I love blackberries and love this recipe.
    I can’t wait to make this recipe Pam:)

  2. My dearly beloved usually complains that fruit is tart; I also find that cooking makes the fruit much sweeter. These muffins look great, and I like the idea of starting them at a higher temperature.

  3. i LOVE those big, gorgeous blackberries sticking out all over the place! what a wonderful batch of muffins. 🙂

  4. When life gives you sour berries…make muffins! That’s my life motto. 😛