| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 15g | 9g | 49g |
| sugars | fibre | protein | salt |
| 24g | 2g | 6g | 0.4g |
Picture this: a warm, sunny morning in Miami, ripe with the intoxicating aroma of baking and bursting with tropical vibes. In the heart of it all, a plate of freshly baked Blackberry Muffins beckons you. Combining the natural sweetness of fresh blackberries with the comfort of a familiar baked treat, this Blackberry Muffin recipe is more than just a delight for your taste buds; it’s a melody of my Cuban and Spanish heritage embracing gourmet baking.
The Dance of Flavors
As a dance teacher, I often find that the art of cooking is akin to a well-choreographed dance. It’s all about the rhythm of flavors coming together, striking a delicate balance yet creating something extraordinary. These Blackberry Muffins harmonize the sweet and tart notes of ripe blackberries with the warmth and fluffiness of a baked muffin. If you’ve ever enjoyed a berry-filled Spanish pastelito or a baked guava pastry, you’ll experience a similar harmony of flavors here.
Why Blackberries?
Big fan of tropical fruits, I often incorporate them into classic dishes, creating an exciting fusion of flavors. While my roots might lean toward mangoes and bananas, there’s an undeniable charm in the small, juicy blackberries. Not only do they imbue our muffins with their distinct taste and refreshing pop, but they also offer remarkable health benefits, such as high amounts of antioxidants and vitamin C.
These Blackberry Muffins deliver a punch of nutrition hidden within their delicious exterior. They pair incredibly well with a variety of dishes, from your morning cup of coffee, an afternoon tea, or even with a Turkey Havarti Dill Sandwich for brunch.
To me, cooking, like dancing, is an expression of who I am. I love this recipe because it tells a story of where I come from and the rhythm that runs through my veins. I hope these Blackberry Muffins not only delight your taste buds but also add a little extra sweetness to your day!
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 1/2 cup of granulated sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 2/3 cup of milk
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 1/2 cups of fresh blackberries
Method
Step One
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups if you don’t have liners. Set aside.
Step Two
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to thoroughly combine the dry ingredients.
Step Three
Melt the butter in a separate bowl, then add the milk to it. Break the egg into the bowl, add the vanilla extract, and beat lightly with a fork or whisk until the liquid ingredients are completely mixed together.
Step Four
Pour the wet ingredients into the bowl with the dry ingredients, then stir gently just until combined. The batter will be lumpy, but that’s okay, don’t overmix it.
Step Five
Gently stir in the blackberries. Try not to crush them as you mix. If the berries are very large, you can cut them in half before adding them to the mixture.
Step Six
Fill the muffin cups about 2/3 full with batter, then place the muffin tin in the preheated oven. Bake for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Step Seven
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then remove them from the tin and let them cool on a wire rack. Enjoy while warm, or store in airtight container for up to 3 days.
