Blackberry Muffins Oil Free Food

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.

WILD BLACKBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each cup 1/2 way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

BLACKBERRY MUFFINS

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 .

VEGAN BLACKBERRY MUFFINS

Steps:

• Preheat oven to 350 F.
• In a large bowl add the flour, baking powder, baking soda, salt, and cinnamon. Whisk together until combined and baking powder and baking soda is evenly distributed.
• In a medium mixing bowl mash two bananas with a fork.
• To the bowl with the mashed bananas, add the almond milk, sugar, and vanilla extract. Stir together until the sugar dissolves.
• Make a well with the flour in the center of the large bowl. Pour the wet ingredients into the center. Using a spatula fold the wet and dry ingredients together until just combined.
• Fold the blackberries into the batter until evenly distributed. Option to mash the blackberries until chunky, and stir the mixture into the batter.
• Line a 12 cup muffin tin with liners, or spray with cooking spray. Fill each muffin cup 2/3 of the way full using a 1/4 measuring cup, or ice cream scoop.
• Bake for 25-30 minutes or until a toothpick comes out of the center clean.
• Immediately remove the muffins from the tin, and place on a cooling rack to cool completely.

BLACKBERRY MUFFINS (OIL-FREE)

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sugar.
• In a separate bowl, combine the applesauce, eggs, and buttermilk.
• Add the dry ingredients slowly to the wet ingredients.
• Mix gently until just combined.
• Carefully fold in the blackberries.
• Pour the batter into nonstick muffin cups until they are two-thirds full.
• Bake for 20 to 25 minutes until a toothpick comes out clean and muffins are lightly browned.

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.

BLACKBERRY MUFFINS

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.

DELICIOUS BLACKBERRY MUFFINS

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.