SuOne of my joys of summer is blackberry muffins. This is a crazy, way above normal year for blackberries in spite of being in drought conditions. Water is so low that our friends have taken their boats out of the water because they can’t float. Why the blackberries are doing so well is a mystery to me. Some are huge, half the size of my thumb, and as sweet and juicy as can be. We’ll have our fill of blackberry muffins before the season is over. I like these muffins best with fresh blackberries. Frozen berries lose too much juice when the cell walls burst upon freezing so they don’t work well in this recipe.
If you’d like a paleo friendly alternative you can use blackberries in this paleo muffin recipe.
- ½ cup butter, room temp
- 2 cups unsifted flour
- ½ cup sugar
- 2 large chicken or 1 large duck egg
- ½ cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2-1/2 cups mildly crushed blackberries
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
Blackberry Muffins Instructions
- Cream the butter and sugar together until somewhat fluffy. I use half the sugar the original recipe calls for so it doesn’t get as fluffy as you might be accustomed to.
- Add one egg and beat until incorporated, and then the other egg.
- Add the milk and stir in.
- Combine the dry ingredients in a bowl, then add a little at a time to the butter, eggs and sugar. Don’t over beat (it makes the muffins too dense).
- Fold in the blackberries by hand to avoid completely crushing them.
- Butter the muffin tin, including the top of the tin. Fill each cup to the top. Not half full – these are blackberry MUFFINS, not muffins.
- Bake at 375° for 25 to 30 minutes.
Allow the muffins to cool in the tins for five minutes before removing. If they stick to the pan you can slide a butter knife around the edge.