Brown Sugar Blackberry Muffins Recipes

EASY BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter.
• Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

BROWN SUGAR BLACKBERRY MUFFINS

Steps:

• 1. Add the flour, baking powder, baking soda, cinnamon, and salt to a big bowl and whisk until well mixed.
• 2. Mix the brown sugar, milk, egg, lemon zest, and melted butter in another bowl until well mixed.
• 3. Pour the wet ingredients into the dry ingredients and mix until incorporated (not too much mixing or the muffins will be chewy instead of cake-like).
• 4. Add the floured blackberries and fold into mixture.
• 5. Put into buttered muffin tins.
• 6. Pop into the oven for 16 - 20 minutes at 350.
• 7. You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.
• 8. The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy.

BROWN SUGAR BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• In another bowl, mix together the brown sugar and white sugar. Add the oil and butter. Stir to mix well. Mix in the egg, then add in the sour cream and mix until combined.
• Gently fold the wet ingredients into the dry ingredients, folding together gently just until mixed. Do not overmix.
• In a small bowl, toss the frozen blueberries with the two tablespoons of flour until the blueberries are coated. Add the blueberries to the muffin batter, discarding the extra flour. Gently fold the blueberries into the muffin batter.
• Spray a muffin pan with cooking spray. Spoon the batter into the prepared pan, dividing the batter between 12 cups.
• Sprinkle the turbinado sugar on top of each muffin.
• Bake at 425 for 5 minutes, then without opening the oven, lower the temperature to 350 and bake for 14-16 minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a wire rack to cool completely.

BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Cream vanilla, brown sugar and melted butter.
• Add egg and milk.
• In a separate bowl mix flour, baking soda, and salt.
• Add dry ingredients to the creamed mixture.
• Fill each cup of a muffin tin 2/3 full.
• Bake 15 minutes or until toothpick inserted comes out clean.

BLACKBERRY MUFFINS

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.

BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, gently combine blackberries, sugar and all-purpose flour. Transfer to an 8 x 8 baking dish.
• For the crumble topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble.
• Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.

BLACKBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F*. Lightly spray or grease a standard 12-well muffin tin.
• Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
• Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
• Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
• Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.

BROWN SUGAR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°
• Mix dry ingredients (flour, brown sugar, baking soda, salt and cinnamon) in a large bowl and set aside
• Mix egg, milk, oil and vanilla in a separate bowl
• Stir into dry ingredients
• Fold in blueberries
• Grease muffin tin with cooking spray and pour batter in, filling 1/2-3/4 full
• Bake at 375* for 15-17 minutes under tops are firm and the muffins are golden brown

BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
• Rinse the frozen berries and let them drain in a sieve.
• In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
• Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
• Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.

BLACKBERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
• Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.