Blackberry Muffin Recipe
User Reviews
5
Blackberry Muffin Recipe
Description
The Blackberry Muffin Recipe mixes fresh blackberries with a muffin batter rich in butter, eggs, and buttermilk, balanced with baking powder and baking soda to produce a tender, fluffy texture. The flour and sugar base holds the berries evenly distributed, preventing them from sinking.
The blackberries provide a juicy tartness contrasting the sweet, buttery crumb. Melting the butter and gently folding the berries helps incorporate ingredients without breaking the fruit. Baking at 375 degrees yields muffins with golden edges and moist centers.
The recipe suits breakfast, snacks, or teatime treats. It can be customized by topping with sparkling sugar or granola for added crunch.
Frozen blackberries can be used without thawing if tossed in flour first to reduce bleeding. Buttermilk substitutes made with milk and vinegar are acceptable, and minimal mixing prevents toughness by preserving airiness.
Ingredients
- 2 cups blackberry see notes for frozen
- 1/2 cup butter melted, unsalted
- 2 egg
- 1 cup buttermilk *see notes for substitution
- 2 1/2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or use silicone muffin cups.
- Wash the blackberries and melt the butter. If the blackberries are large, you can slice them in half.
- Combine the melted butter, eggs, and buttermilk in a bowl or measuring cup. Stir to mix.
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. The batter will be thick.
- Gently fold in the blackberries.
- Scoop batter into the muffin cups until they are 2/3 full. You can sprinkle sparkling sugar, oats, or granola on top of the muffins if you like. Bake in the preheated oven for 20-30 minutes.
- The muffins are done when golden brown on the edges and a toothpick inserted in the center comes out clean.
Notes
- If buttermilk is unavailable, create a substitute by mixing 1 teaspoon vinegar with milk to reach the required volume.
- Use frozen blackberries without thawing by tossing them in flour before adding to the batter to limit color bleeding.
- To maintain fluffy muffins, stir the batter only until no dry flour remains; do not overmix.
- Optional toppings like sparkling sugar or granola can add texture before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 176mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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