Homemade Blackberry Muffins

The blackberry harvest on the Carrell Wildlife Preserve is in full swing! The bushes are in various stages of ripeness, so we’ll keep bringing them in until we can’t bring in no mo’! Grammatically incorrect, I know...

Finding great ways to use all these wild berries is the fun part for me. I’ve posted many of them here before, so make sure you check them out, too. Just do a “blackberry” search at the top of the page.

Today’s blackberry muffin recipe has three things going for it: 1. It’s super simple. 2. You probably have all the ingredients you need in your pantry right now - minus the berries. 3. You can make 16 muffins with these measurements, so you can share the blackberry love!

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 egg
1 cup milk
1/4 cup butter, melted
1 Tbsp vanilla
1 1/2 cups blackberries

1. Preheat oven to 375 degrees. Prepare a muffin tin with nonstick spray or muffin papers.

2. Combine dry ingredients in a large bowl. Add remaining ingredients, folding in the blackberries last. The end result is a thick, sticky batter. Do not over mix.

3. Fill each liner 3/4 full. Bake at 375 degrees for 20-24 minutes. Transfer to a wire rack or eat them immediately. The choice is yours.


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