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
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 50m
Yield Makes 10 - 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
BLACKBERRY MUFFINS
Make and share this Blackberry muffins recipe from Food.com.
Provided by Jennifer
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 .
DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love