Take advantage of delicious summer blackberries by adding them to these muffins. They are very easy to prepare and disappear as soon as they are served.—Candy Woelk, Lexington, Missouri
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg, lightly beaten
- 3/4 cup milk
- 1/4 teaspoon vanilla extract
- 1-3/4 cups plus 1 tablespoon all-purpose flour, divided
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh blackberries
- Honey, optional
- In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. Fill greased or paper-lined muffin cups half full. Bake at 425° for 20-25 minutes or until muffins are golden and test done. Serve warm with honey if desired. Yield: 1 dozen.
Originally published as Blackberry Muffins in Country Woman July/August 1996, p57
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Reviewed Nov. 29, 2009
"Muffins come out heavy and flat. Taste is okay. Presentation on the poor side."