Blackberry Fruit Muffins Recipe

4.5 1 4
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Blackberry Fruit Muffins Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 156 calories, 5g fat (3g saturated fat), 30mg cholesterol, 184mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 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
  1. 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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[email protected] User ID: 732813 159219
Reviewed Nov. 29, 2009

"Muffins come out heavy and flat. Taste is okay. Presentation on the poor side."

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