Blackberry Muffins

On Friday’s post I talked about my latest baking disaster…and then one that worked out too! These Blackberry Muffins are based on my mom’s Blueberry Muffin recipe with just less sugar and more berries.  I love this recipe because it kind of resembles pancake batter (so yummy!) and come out of the oven with perfectly puffed up tops.

Blackberries are Garrett’s favourite (mine are raspberries), so we always seem to have a container in the fridge. You can use fresh or frozen, but if you use frozen just toss them in as is – no need to thaw beforehand.

What you’ll need:

12 muffins· Printable Version

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1/4 cup oil
• 1-1/2 cup blackberries, fresh or frozen

Preheat oven to 400°F. In a medium bowl, combine dry ingredients. In a large bowl combine milk, egg and oil. Stir dry into wet, only until moistened and then stir in berries. If using frozen berries, don’t thaw beforehand.

Spoon batter into 12 paper lined muffin tins. Sprinkle a little sugar over top of each muffin. This will give it a sweet and crunchy top.

Bake for 12-15 minutes. Move to a cooling rack and allow to cool slightly before breaking into one and adding some butter. Yum!

I ended up having enough to take some over to my family this weekend. They always tease me about making really yummy things, posting them on the blog and not bringing any over, ha! So I was happy to save some of these to share.