Langley Blackberry Muffins Recipes

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:

• 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 LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

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:

• 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.

LANGLEY BLACKBERRY MUFFINS

Steps:

• Soak oats in buttermilk for 10 minutes.
• Grease 12 muffin cups.
• Preheat oven to 375°F.
• Measure flour, baking powder, baking soda, salt and sugar into large bowl making well in centre.
• Whisk egg, then stir in butter and extract.
• Combine egg mixture with oat mixture before adding into flour mixture. Mix gently until almost combined.
• Add frozen berries to batter. Do not over mix.
• Bake for 25-30 minutes until cake tester comes out clean.
• Remove pan from oven and let it sit for about 5 minutes before inverting the muffins onto a cake rack.

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.