Tuesday, January 14, 2014

Blackberry Buttermilk Muffins

Blackberry Buttermilk Muffins from Recipes, Food and Cooking

Blackberry Buttermilk Muffins Recipe

I got a great deal on blackberries yesterday so breakfast was these yummy blackberry muffins. Since I had giant fresh blackberries and added the zest of an orange to brighten the flavor even more. This batter without the blackberries could be adapted to a variety of berries, raspberries, blueberries and even fresh strawberries. It only takes about 5 minutes to whip these up.

Blackberries used to grow like weeds in my old backyard, I sure do miss them. I had one plant and within 3 years I was getting quarts of berries from that one bush. I am not even sure how it got there, it was just there one spring when I went out. I didn’t know what kind of berries it was going to have but I figured I would find out, I sure was glad I did once it started producing. Wild blackberries seem to have more seeds than the cultivated varieties do, but they make up for that in taste. I made the best jelly one year from that plant. I have wild blackberries in my yard now and they are ten times bigger, ¬†smaller berry size and sour!

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Blackberry Buttermilk Muffins

Yield: 12 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Blackberry buttermilk muffins bursting with fresh blackberries and a touch of orange peel.

Ingredients:

2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups fresh or frozen berries (blackberries, raspberries, or blueberries)

Directions:

Preheat oven to 375 degrees. Put cupcake papers into a cupcake pan.

Mix together flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

Add the beaten egg, buttermilk, oil and vanilla. Stir until just combined, do not overmix.

Add the berries and orange peel.

Scoop dough into prepared pan using a large scoop.

Bake for about 20 minutes our until a tester comes out clean.

Blackberry Buttermilk Muffins from Recipes, Food and Cooking

 

4 Responses to “Blackberry Buttermilk Muffins”

  1. 1

    Deborah — January 15, 2014 @ 1:06 pm

    I made these muffins today I wish I could send you a picture they came out nice and they taste pretty good I used fresh blue berries and they came out just like your picture. I also used lemon zest I had no oranges on hand. I am not a baker but I have been trying to explore. What I was not prepare for was the dough was not loosed but I assume because of the buttermilk pretty cool recipe I am proud of myself. Thanks for sharing it on ziplist…

  2. 2

    Serena | Serena Bakes Simply From Scratch — January 15, 2014 @ 4:47 pm

    Great minds must think alike because I have a bag of frozen blackberries the kids picked over the summer and I’ve been thinking about making muffins! I love the addition of buttermilk! Yum!

  3. 3

    Sarah — April 15, 2014 @ 7:43 pm

    I made these muffins today and was sad to say they didn’t turn out as I expected. After following the recipe exact, they came out still gooey and unbaked in the center. Maybe drop the temperature to 350 and bake them for 20-25? Just my suggestion.

  4. 4

    Mary Ellen — April 21, 2014 @ 7:37 pm

    I am so sorry this happened Sarah, I’m not sure what went wrong. I have made these several times and they have been good every time. Sometimes baking times can vary from oven to oven. Maybe a few more minutes in the oven would of helped.

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