Blackberry Fairy Cake Buns Muffins Recipes

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.

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.

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.

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

BLUEBERRY BUTTERFLY CAKES

Steps:

• Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin. Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.
• Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn't any eggshell in the bowl.
• Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in the blueberries with a metal spoon or spatula.
• Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.
• Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.
• Now decorate: Carefully cut a circle out of the top of each cake - ask an adult to help you. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.

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.

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.

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.