BLACKBERRY MUFFINS
Make and share this Blackberry Muffins recipe from Food.com.
Provided by frozenmargarita
Categories Quick Breads
Time 43m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven. Preheat oven to 400°F Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.).
- Whisk together the flour, baking powder, sugar and salt in a large bowl.
- In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
- Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
- Serve as soon as possible, preferably within a few hours of baking.
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Ayaan Rishard
[email protected]I'm not a baker, but these muffins were easy to make and turned out great! I'll definitely be making them again.
Isaac Joseph
[email protected]I made these muffins for my kids and they loved them! They're the perfect after-school snack.
Greyson Banks
[email protected]I'm allergic to blackberries, so I used raspberries instead. The muffins were still delicious!
Elham Akbari
[email protected]These muffins are so good! I love the streusel topping.
One Mogapi
[email protected]I didn't have any blackberries on hand, so I used blueberries instead. The muffins still turned out great!
zakariaislam zakir
[email protected]The muffins were a bit dry. I think I might have overmixed the batter.
Nischol Magar
[email protected]I found this recipe to be a bit too sweet for my taste. I would reduce the amount of sugar next time.
Repo Nicholas
[email protected]I've made these muffins several times and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Angela Kuehner
[email protected]These muffins were easy to make and turned out great! I used fresh blackberries from my garden and they were so flavorful.
Saqib Ali Bhutto
[email protected]I'm not a big fan of blackberries, but I decided to give this recipe a try anyway. I was pleasantly surprised! The muffins were still very tasty, even without the blackberries.
Hamid Ali ghallow
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them. The muffins were light and fluffy, and the blackberry filling was delicious.
Tiffanie Little
[email protected]Followed the recipe exactly and the muffins turned out perfect! They were so moist and flavorful. The streusel topping was the perfect finishing touch.
King Xattri
[email protected]These blackberry muffins were a delightful treat! The muffins were moist and fluffy, with a perfect balance of sweetness and tartness from the blackberries. I loved the streusel topping, which added a nice crunchy texture. Overall, a fantastic recipe