Blackberry Lemon Muffins Recipes

BLACKBERRY MUFFINS

Steps:

• Mix together dry ingredients in large bowl.
• Toss blackberries in dry ingredients til flour coated.
• Mix together liquid ingredients.
• Pour wet ingredients into dry and mix just til moist.
• Spoon batter into jumbo muffin cups (ungreased).
• Bake at 350 for 25-30 minutes .

DELICIOUS BLACKBERRY MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
• Mix flour, sugar, baking powder, and salt together in a large bowl.
• Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each liner 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

BLACKBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

BLACKBERRY MUFFINS

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.

LEMON BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not overmix- there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

FARMHOUSE BLACKBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside.
• In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
• In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine.
• Fold in the blackberries.
• Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
• Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
• Transfer muffins to a wire rack to cool. Serve warm or at room temperature.