Monday, May 9, 2016
Blackberries have been so plentiful, and so reasonable, this year! I love eating them on granola, in oatmeal, in salads, and just plain. I like baking with them too. Muffins are a real staple at our house so I'm always looking for a new muffin recipe. I was happy to find one to use my beloved blackberries and make it easy for the kids (and adults!) to get out the door in the morning, and on time...
These muffins are simple to put together. They are bursting with berries and a great start to the morning. The key to any delicious, tender muffins is not to overmix the batter, and the same is true here. Sour cream or yogurt will add to the tender crumb so don't worry if there are a few lumps. Put away your perfectionist tendencies and the outcome will be wonderful!
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2 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup sour cream or greek yogurt
1 tsp. milk
1 cup sugar
4 Tbsp. melted butter
1 tsp. vanilla
1 1/2 cups blackberries, fresh or frozen (cut in half if large)
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a large batter bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. (I like to melt the butter in the batter bowl and then add the other ingredients - one less dish to wash!)
Add dry ingredients to the wet ones, then fold in the blackberries.
Divide the batter evenly among greased or paper-lined muffin cups. Bake at 400°F for 17-20 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool in the pans for 2 to 3 minutes before removing to a wire rack to cool completely.
Recipe Source: Adapted from Simply Recipes
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