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Blackberry Muffins

Features:
    Cuisine:
    • Serves 16
    • Medium

    Directions

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    Great way to use a glut of blackberries in late summer.

    Blackberry Muffins

    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Course: Afternoon tea, Breakfast, Cakes and pastries
    Cuisine: British
    Keyword: blackberries, blackberry, muffin
    Servings: 16 muffins

    Ingredients

    • 2 1/2 cups All-purpose flour
    • 1 tbsp Baking powder
    • 1/2 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 tsp Cinnamon
    • 1 cup Granulated sugar
    • 2 ea Eggs - large
    • 1 cup Sour cream
    • 8 tbsp Butter unsalted, melted
    • 1 tsp Milk 2%
    • 1 tsp Vanilla extract
    • 2 cups Fresh blackberries

    Instructions

    • Preheat the oven to 400F. Place a rack in the center of the oven. Butter the holes in 2 standard size muffin pans.
    • In a large bowl whisk together all the dry ingredients, the flour, baking powder, Baking soda, cinnamon and salt.
    • In another bowl, whisk together the sugar, eggs, sour cream, butter and vanilla.
    • Add the wet ingredients to the dry ingredients and fold all together. Do not expect a smooth batter, rather a wet slightly lumpy dough.
    • Add the berries. If using frozen, drain excess liquid away and toss them with a little flour.
    • Divide the mixture between 16 muffin cups, filling to about 3/4 full. Bake for 17 to 20 minutes until a toothpick comes out clean.
    • Allow to rest for a few minutes before removing the muffins to a cooling rack.
    Tried this recipe?Let us know how it was!

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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