Best 3 Blackberry Mini Muffins Or Mini Cupcakes You Decide Recipes

Blackberry mini muffins or mini cupcakes, whichever you decide to call them, are a delicious and easy-to-make treat that is perfect for any occasion. Whether you're looking for a quick and easy breakfast, a sweet snack, or a special dessert, these mini muffins/cupcakes are sure to satisfy your cravings.

Let's cook with our recipes!

WILD BLUEBERRY MINI-MUFFINS

Wild Blueberry Mini-Muffins image

You'll go wild over the maximum blueberry flavor in sweet mini-muffins!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 36

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ wild blueberry muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Steps:

Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 75 mg, Sugar 5 g, TransFat 0 g

BLACKBERRY MUFFINS

Blackberry Muffins image

No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries

Steps:

In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

BLACKBERRY MINI-MUFFINS OR MINI-CUPCAKES - YOU DECIDE!

Blackberry Mini-Muffins or Mini-Cupcakes - You Decide! image

Blackberries. I love their sweetness and their tartness. I grabbed a few packages for a buck at the store last week. And I just had to make some muffins, or are they cupcakes? I'm not sure what to call them. Because they really could be both. They are that versatile. Now scroll through the delicious-ness and then help me figure out where these little goodies belong in the next cookbook!

Provided by ElizabethKnicely

Categories Breakfast

Time 26m

Yield 24 mini muffins or 12 regular muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup milk
2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blackberries, halved
2 tablespoons lemon juice
2 tablespoons sugar

Steps:

Preheat oven to 350°F. Grease a 24 mini-muffin tin with cooking spray.
Slice the blackberries in half and place in a bowl with the lemon juice.
Add the sugar and toss away. But do so lightly. You don't want to hurt the blackberries!
Try your best not to eat 'em up!
Prepare the batter in a stand mixer or mixing bowl with hand mixer by beating the butter, sugar, eggs, vanilla and milk until smooth. Then add the flour, baking soda and salt and beat until smooth, about 2 to 3 minutes. Pour some batter into each of the mini muffin wells. Fill about 1/4 full.
Add 2 blackberry halves to each well.
Be sure to not let too much of the liquid from the blackberry bowl get into the batter. A little is fine.
Pour the remaining batter over the top of the blackberries. (I don't mean to SWAY your vote, but this batter was VERY much like cake batter!).
Fill up the muffin tins. All the way full is fine!
Bake in the preheated oven for 14 to 16 minutes, or until cooked through!
Let cool on cooling rack. Enjoy!

Nutrition Facts : Calories 221.8, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 291.9, Carbohydrate 29.9, Fiber 1.8, Sugar 11.8, Protein 4.3

Tips:

For a richer flavor, use brown sugar instead of granulated sugar.
Add a teaspoon of vanilla extract or almond extract to the batter for a more complex flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be careful not to overmix the batter. Overmixing will make the muffins tough.
Fill the muffin cups only about 2/3 full. This will prevent them from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These blackberry mini muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a sweet and tangy blackberry flavor. Whether you enjoy them as muffins or mini cupcakes, they are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy dessert, give these blackberry mini muffins a try. You won't be disappointed!