Blackberries, blackberries, blackberries!
These juicy little brambles are heavily growing in season right now & I simply can’t get enough! There is something magical about summer and its seasonal bounty. These lovely fruits crowd the shelves of some of my favorite food markets. They often pack a variety as well – such as white peaches, watermelon, pineapples, strawberries, and blueberries. To my surprise, I was able to score a great deal on some blackberries at my local Whole Foods Market.
Immediately, I took a bite upon bringing two little cases of blackberries home. These little black beauties were juicy, plump and brimming with freshness! Unfortunately, they were way too tart for my liking. 🙁 Funny enough, this is coming from an individual that loves all things tart! They might have mellowed out in taste after a few days – but my baker brain decided to bake these little gems into something yummy! “Okay, I said.. Blackberry muffins it is.. I’ve been meaning to make fruity muffins for awhile.. let me have a take on it!” There is always a next time into recreating blackberries into an epic smoothie. But that can be postponed for next time. Sometimes you just need a cute little muffin in your life. Am I right? 😛
- 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 tablespoon vanilla extract
- 1/2 cup milk + 1 tablespoon yogurt
- 2 cups fresh or frozen blackberries
- 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 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.Yield: 1-1/2 dozen.
– Slightly adapted from Taste of Home. I made sure to kick in a notch of flavour by adding 1 tablespoon of quality vanilla extract. Suppose you can sub 1/2 teaspoon of cinnamon as well. I slightly lowered the amount of sugar in my own muffins by two-three tablespoons. But you can always use the exact measurement described above. Furthermore, I lowered the temperature down to 350° – simply because I wanted the muffins to bake nice and slowly. They developed a light golden top without becoming too dry or hard. This recipe makes about 18 servings & doesn’t take too long to whip up.
Have your mise en place ready! One of the best tips I’ve acquired is to have everything ready and correctly measured. That way you’re ready to prep, mix, stir and bake! Another great tip? Make sure your cold ingredients come down to room temperature – such as the eggs, milk, yogurt, butter, etc. This will yield a better tasting baked product!
Super smooth and silky product. This is a good sign of a truly creamed and well mixed batter.
The end result? Lovely muffins packed with juicy blackberries with a smooth sweet flavour.
I enjoyed these muffins with a hot cup of tea with milk (chai). They are simply delicious on their own as well. You can easily adapt this recipe to your liking – by swapping out blackberries for blueberries, raspberries, or even chocolate chips! Try out this lovely recipe and tell me what you think! My cravings for a tender, buttery, and fruity muffin was truly satified. Thank you summer, for your bountiful heaps of fruit! What are your favorite summer fruits to eat during the summer? Do you prepare them into a recipe or devour them simply as is?
Until next time dearies!
Cheers // Sara x