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
Featured In: 30 Recipes to Make with Fresh Blueberries
- 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."