BROWN SUGAR BLACKBERRY MUFFINS
There's nothing better than waking up to homemade muffins. This simple muffin recipe tastes of summer and is full of blackberries. The muffin isn't overly sweet; the perfect flavor balance with the berries. Soft and fluffy, these muffins melt in your mouth. A great way to bake with frozen blackberries.
Provided by Dana Hayden, M.Ed.
Categories Other Breakfast
Time 25m
Number Of Ingredients 11
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.
BLACKBERRY MUFFINS
Make and share this Blackberry Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
- Rinse the frozen berries and let them drain in a sieve.
- In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
- Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
- Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.
BLACKBERRY MUFFINS
Yummy and fast enough to make for breakfast!
Provided by Robin Surland
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 45.4 g, Cholesterol 22.9 mg, Fat 4.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 252 mg, Sugar 23.7 g
BLACKBERRY MUFFINS
Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 50m
Yield Makes 10 - 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
BROWN SUGAR MUFFINS
Make and share this Brown Sugar Muffins recipe from Food.com.
Provided by KillerTasteBuds
Categories Breads
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.3, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 242.3, Carbohydrate 34.9, Fiber 0.6, Sugar 17.9, Protein 3.4
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THE BEST BLACKBERRY MUFFINS RECIPE | THE FOOD CAFE
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Cuisine AmericanTotal Time 37 minsCategory Breakfast, SnackCalories 284 per serving
- Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners, wash blackberries and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
- In a large measuring cup whisk together whole milk and full fat Greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
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