Blackberry buttermilk muffins bursting with fresh blackberries and a touch of orange peel.
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!
- 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)
- 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.
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…
Serena | Serena Bakes Simply From Scratch says
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!
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.
Mary Ellen says
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.
Just made these wonderful muffins! Yes the batter is thick and luscious and is over the top of the muffin paper cups. I used the same heat but cooked for 25 min. They were perfect! The tops were just a touch crunchy with a very light and airy muffin underneath. Slathered on a bit of butter right out of the oven and now I am in heaven! Thanks for such an easy and wonderful recipe for this Tennessee girl!
Mary Ellen says
Thanks Teresa! So glad you liked them. I’m glad I didn’t see this earlier or I would of gone into the kitchen and made a batch too.