DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
THE BEST BLACKBERRY MUFFINS
The BEST Blackberry Muffins. Bursting with blackberries and topped with a cinnamon-cardamom crumble topping.
Provided by Platings and Pairings
Categories Breakfast
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380 kcal, Carbohydrate 56 g, Protein 4 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 37 mg, Sodium 210 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 179 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
WHOLE GRAIN BLACKBERRY SPICE MUFFINS
A delicious muffin recipe to use up fresh blackberries!
Provided by RecipeGirl.com
Time 34m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line 17 muffin cups with paper liners and spray lightly with nonstick spray.
- In a large bowl, combine flour and next 6 ingredients (through allspice). Make a well in the center of the mixture. In a small bowl, combine milk, butter, vanilla and egg; add to flour mixture, stirring until just moist. Gently stir in blackberries.
- Spoon 1/4 cup batter into each muffin cup. Sprinkle each lightly with sugar. Bake for 16 minutes, or until center springs back when touched. Cool in pans 10 minutes on wire racks.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Carbohydrate 27 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 139 mg, Fiber 1 g, Sugar 14 g
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BETTER FOR YOU BLACKBERRY MUFFINS--WHOLE GRAIN
I've been on a berry kick lately and found this recipe in my mom's recipe box. I tried them and was really pleased. They are lower fat and lower sugar than my previous recipe.
Provided by Sherrybeth
Categories Quick Breads
Time 45m
Yield 12 small muffins
Number Of Ingredients 11
Steps:
- Mix oats, baking powder and flour together in a medium bowl.
- Slowly mix liquid ingredients in with the flour mixture.
- Add blackberries, raisins, nuts and wheat germ; stirring well with a spoon to prevent destruction of the berries.
- Spray muffin tins with non-stick spray or line with cupcake liners.
- poon mixture into muffin tins and bake 30 minutes at 400 degrees.
WHOLE-GRAIN BLUEBERRY MUFFINS
Get the recipe for Whole-Grain Blueberry Muffins.
Provided by Charlyne Mattox
Time 40m
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
- In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.
Nutrition Facts : Calories 189 kcal, Carbohydrate 29 g, Cholesterol 26 mg, Protein 5 g, SaturatedFat 2 g, Sodium 256 mg, Sugar 13 g, Fat 7 g, UnsaturatedFat 0 g
HEARTY WHOLE GRAIN MUFFINS
These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.
Provided by babooleena
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
- Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
- Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g
VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS
I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)
Provided by Veggie Girl NYC
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Grease 12 muffin cups.
- Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
- Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
- Spoon batter into prepared muffin cups, filling appx. 1/3 full.
- If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
- Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
Nutrition Facts : Calories 105.6, Fat 6.4, SaturatedFat 0.5, Sodium 161.7, Carbohydrate 11.1, Fiber 1.3, Sugar 1.3, Protein 1.8
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