Best Brown Sugar Blackberry Muffins Recipes

THE BEST BLACKBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease a muffin tin or line with muffin liners.
• Add flour, sugar, salt and baking powder to a large bowl. Whisk to combine.
• Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ - ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
• Add to flour mixture and stir until just combined. Then fold in blackberries.
• To Make Streusel Topping: Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.
• Divide batter evenly into muffin cups. Sprinkle with streusel topping.
• Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

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.

BROWN SUGAR BLACKBERRY MUFFINS

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.

BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Cream vanilla, brown sugar and melted butter.
• Add egg and milk.
• In a separate bowl mix flour, baking soda, and salt.
• Add dry ingredients to the creamed mixture.
• Fill each cup of a muffin tin 2/3 full.
• Bake 15 minutes or until toothpick inserted comes out clean.

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:

• 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.