Blackberry Muffins Oil Free Recipes
WILD BLACKBERRY MUFFINS
Simple and great blackberry muffins.
Provided by ghostwriter511
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 17.7 g, Cholesterol 21.8 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 68 mg, Sugar 6.6 g
BLACKBERRY MUFFINS
Make and share this Blackberry muffins recipe from Food.com.
Provided by Jennifer
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 .
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
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.
VEGAN BLACKBERRY MUFFINS
Moist and fluffy, these vegan blackberry muffins are simple to make, and the perfect breakfast, snack, or dessert! They're oil-free, dairy-free, and eggless, and can easily be made gluten-free too!
Provided by Alison Corey
Categories muffins
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126 kcal, Carbohydrate 28 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 192 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
BLACKBERRY MUFFINS (OIL-FREE)
Make and share this Blackberry Muffins (Oil-free) recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 35.7, Sodium 215.5, Carbohydrate 21.1, Fiber 4, Sugar 3.9, Protein 4.5
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