Blackberryvanillamuffins Recipes

BLACKBERRY MUFFINS

Blackberry muffins image

Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months

Provided by Liberty Mendez

Categories Afternoon tea, Dessert

Time 50m

Yield Makes 10 - 12

Number Of Ingredients 10

Ingredients

100g unsalted butter, softened
65g caster sugar
65g light brown sugar
2 large eggs, room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
200g blackberries (fresh or frozen), halved if large

Steps:

Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Nutrition Facts : Calories 219 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium

BLACKBERRY MUFFINS

Blackberry muffins image

Make and share this Blackberry muffins recipe from Food.com.

Provided by Jennifer

Categories Quick Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup milk
3/4 cup vegetable oil
1 beaten egg
2/3 cup brown sugar
1 cup white flour
1 cup whole wheat flour
3 teaspoons baking powder
1 cup frozen blackberrie (frozen, they're easier to work with)

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 .

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