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Blackberry Muffins

Easy, moist, delicious muffins.

Prep Time 20 minutes
Cook Time 15 minutes
Servings 18 muffins
Author April

Ingredients

Dry

  • 2 1/2 cups white flour or half wheat if desired
  • 1 Tbl baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Wet

  • 1 cup sugar or evaporated cane juice
  • 1 egg
  • 3 Tbl heavy cream
  • 1/2 cup plain yogurt
  • 1/4 cup buttermilk
  • 8 Tbl unsalted butter melted
  • 1 lemon's worth of zest large lemon
  • 1/2 juice of a lemon large lemon
  • 2 tsp vanilla extract

Berries

  • 2 1/2 cups blackberries sliced in half lengthwise

Instructions

  1. Preheat oven to 375℉

  2. Add cupcake papers to the muffin tins

  3. Wisk together in a medium bowl: flour, baking powder, salt, and cinnamon.

  4. In a large bowl, mix with a baking spatula or wooden spoon: sugar, egg, yogurt, buttermilk, melted butter, lemon zest, and vanilla.

  5. Cut the blackberries in half and add to a small bowl.

  6. If the blackberries are very tart then add 1/8 cup of sugar into the blackberries and stir.

  7. Combine the wet and dry mixture with a wooden spoon until just combined.

  8. Fold the berries into the the mixture.

  9. Fill the muffin papers to barely level with the edge of the cups of the tin.

  10. Bake for 15-18 minutes.

  11. Let the muffins cool in the tin until they are cool enough to remove without burning your fingers.

  12. Eat with lots of butter.