Name: Blackberry Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 1/2 cups (320g) all purpose flour -; 1 tablespoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1/2 teaspoon cinnamon -; 1 cup (200 g) sugar -; 2 large eggs -; 1 cup (236ml) sour cream -; 8 tablespoons warm melted butter (1 stick, 112 g) -; 1 teaspoon milk or water -; 1 teaspoon vanilla -; 1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blackberry Muffins

1. 2 1/2 cups (320g) all purpose flour -

2. 1 tablespoon baking powder -

3. 1/2 teaspoon baking soda -

4. 1/2 teaspoon salt -

5. 1/2 teaspoon cinnamon -

6. 1 cup (200 g) sugar -

7. 2 large eggs -

8. 1 cup (236ml) sour cream -

9. 8 tablespoons warm melted butter (1 stick, 112 g) -

10. 1 teaspoon milk or water -

11. 1 teaspoon vanilla -

12. 1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour) -

How to cook deliciously - Blackberry Muffins

1. Stage

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven and preheat to 400°F (200°C). Grease 2 standard muffin pans or line with paper muffin cups (this recipe yields 16 to 18 standard-size muffins).

2. Stage

Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

3. Stage

Combine the sugar and wet ingredients: In a separate bowl, whisk together the sugar, eggs, sour cream, butter, milk, and vanilla.

4. Stage

Mix the batter and add the berries: Add the wet mixture to the dry mixture, and mix together just until the dry ingredients are moistened. The batter will be very thick, more like a moist dough than a batter. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid and coat them lightly in flour.)

5. Stage

Divide the batter and bake: Divide the dough evenly among the muffin cups, filling each no more than 3/4 full. Bake at 400°F (200°C) until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17 to 20 minutes.

6. Stage

Cool and serve: 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. Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month. Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit. Did you love this recipe? Leave us stars below!