Blackberry Muffins Recipe Mary Berry Food

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:

• 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 .

BLACKBERRY & APPLE LOAF

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
• Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
• Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
• Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

Steps:

• Heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.
• Makes 12 muffins.
• Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

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.

TRIPLE BERRY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 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:

• Preheat oven to 375°.
• Prepare 18 muffin cups with cupcake liners OR cooking spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• In a separate small bowl, whisk together yogurt, eggs, and milk; add to flour mixture.
• Stir in melted butter.
• Toss blackberries in 1 Tbsp. flour; stir into batter.
• Divide batter evenly among 18 muffins cups.
• Prepare streusel topping and divide evenly among muffin cups.
• Bake at 375° for 20-25 minutes.
• Cool completely.
• Combine ingredients for glaze and drizzle over cooled cupcakes.

BAKERY STYLE BLUEBERRY & BLACKBERRY MUFFINS

Steps:

• Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
• In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
• Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
• Let cool for about 10 minutes and enjoy warm.
• Make sure you seal the muffins to keep fresh.

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:

• 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.

BLACKBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F*. Lightly spray or grease a standard 12-well muffin tin.
• Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
• Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
• Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
• Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.

BLUEBERRY MUFFINS

Steps:

• Measure the flour and baking powder, into a large mixing bowl. Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
• Measure the butter and chop it into small pieces. Then use your fingertips to rub the butter into your flour until your mixture resembles breadcrumbs.
• Weigh the sugar and blueberries and add them to your flour mixture.
• Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
• Measure the milk into a jug and add the eggs, one at time, beating well between each addition.
• Add the wet ingredients to the dry and stir everything together. Don't overmix at this point - it's ok if the mixture is a little lumpy, just make sure the flour is stirred in and not hiding at the bottom.
• Spoon the muffin mixture into the muffin tin, dividing it equally among the cases.
• Bake the muffins in the oven for 20-25 minutes. They're ready when they've risen, turned golden and a skewer inserted into the middle comes out clean.
• Remove from the oven and leave to cool for a few minutes. Remove the blueberry muffins from tin and put on a wire rack until they are totally cool.

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.

KATO'S BLACKBERRY & BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
• Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
• Next add the milk, egg and butter, mixing just until moistened.
• Do not overbeat, the batter should be lumpy.
• In a small bowl mix the sugar, nutmeg and cinnamon together.
• Pour the batter into greased muffin cups and top with the sugar spice garnish.
• Bake in a 400 degree oven for 25 minutes.

LEMON BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not overmix- there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

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.

MARY BERRY'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 180C/350F/Gas Mark 4.
• Put flour in a large bowl, add baking powder and give it a good whisk. Alternatively you could sieve both into the bowl instead.
• Add butter or margarine and rub it into the flour with your fingers until the mixture resembles sand/breadcrumbs.
• Add caster (fine) sugar, grate the zest of one lemon and add fresh blueberries (see tips on baking with frozen blueberries in the notes below). Give it all a good mix.
• Prepare your wet ingredients by mixing eggs with milk and adding vanila extract (if using).
• Pour the wet ingredients into dry ones and mix in gently with silicone spatula until incorporated. Take care not to burst your blueberries. The muffin batter will be really wet, almost pancake batter like which is how it's supposed to be so don't panic. I find soup ladle really useful for pouring the batter onto the cases.
• Pour batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
• Take the muffins out of the oven and let them cool on the wire rack before serving.

BLACKBERRY FAIRY CAKE BUNS (MUFFINS)

Steps:

• Pre-heat oven to 180C/375F/Gas mark 5 and line a 12 x hole bun/cake or muffin tray with paper cases. Mix the topping ingredients of sugar and spice together and set to one side.
• Place all of the ingredients, EXCEPT the blackberries and topping into a mixing bowl and mix until JUST blended, do NOT over mix.
• Add half of the blackberries and gently stir through the batter mixture.
• Spoon half of the mixture into the paper cases, scatter a few more blackberries on top of the mixture, then add the rest of the cake mixture. Scatter any remaining blackberries over the top and bake for 10 to 12 minutes or until the cakes have risen and are golden brown.
• Take them out of the oven and sprinkle over the sugar and spice mixture, whilst they are still hot and in the tin.
• As soon as they are cool enough to handle, after about 5 minutes, gently ease the cakes out of the tin and place them on a wire rack to cool completely.
• Suitable for freezing, and are wonderful when heated and served with custard, as a hot pudding.

OATMEAL BLACKBERRY MUFFINS

Steps:

• 1) Combine dry ingredients in a medium bowl.
• 2) Combine wet ingredients and blackberries in large bowl.
• 3) Add dry ingredients to wet ingredients.
• 4) Line muffin pan with cups, or spray with cooking spray (I use cups).
• 5) Bake at 375 for 20 minutes.

MARY BERRY'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400*F/200*C/ gas mark 6. Butter a muffin tin really well, or line with paper liners. (I used a six cup muffin tin and 2 ramekins.)
• Measure the flour and baking powder into a bowl and give it a good stir. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the lemon zest, sugar and blueberries.
• Mix the eggs and milk together and then add to the dry ingredients, stirring all together just until the mixture is combined. Its okay if the batter is a bit lumpy. In fact, this is desirable.
• Spoon the batter into the muffin cups filling them almost to the top.
• Bake for 20 to 25 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean and they should spring back when lightly touched.
• Leave to cool for a few minutes, then tip out onto a wire rack to cool for a bit longer.
• Beautiful served warm with a nice hot cuppa!

SUMMER BERRY MUFFINS

Steps:

• Preheat over to 180 degrees. Line tin with 14 muffin cases.
• Sift flour into mixing bowl and stir in caster sugar.
• Whisk eggs and buttermilk together. Pour melted butted and add lemon zest and stir well. Fold this mixture into the flour, add the berries and combine.
• Spoon mixture into muffin cases, top with a sprinkling of sugar and bake for 30minutes - until risen and golden. Remove and leave to cool for 10mins.
• Make the icing by combining all the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooled muffins.

EASY RASPBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
• Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
• Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
• Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.