Fresh Blackberry Muffins – Bread of the Month!

image_pdfimage_print

It’s blackberry season here in the Pacific Northwest – and we have a plethora of varietals! The Marion berry is the premier Oregon berry and it has a short season. It is a cross between the Chehalem and Olallie blackberries – fat and juicy and sweet!!

blackberry

We were given a bowl of these gems that were getting a bit past their prime, so I made up a batch of muffins and blackberry jam.  I made enough to share them with our neighbor who gave the berries to us. And the muffins came out delicious!

And so, the bread of the month is this recipe – small little bites of sweet goodness!

Here’s How to Do it:

First, preheat the oven to 400°

Next, just like any other muffin, sift together the dry ingredients, then add the brown and white sugars, mixing well.

Beat the egg, yogurt, cream, water and vanilla together, then slowly pour into the dry mix.

blackberry

Next, stir the mixture into the dry ingredients until are just wet and no more. Be careful not to over mix.

Gently stir in the berries and walnuts (nuts are optional), then let it all rest a few minutes – perfect time to get the muffin tins ready.

blackberry

Place muffin liners in each of the tin pockets and fill each liner half way with the batter.

Now bake for 15 to 20 minutes, or until they are golden on top and a toothpick inserted in the center comes out clean.

blackberry

Allow to cool and enjoy! These are great with butter or without and will melt in your mouth, filling your taste buds with bursts of flavor!

blackberry

© Copyright 2020 The Lazy Gastronome

Fresh Blackberry Muffins

A great way to use the abundance of blackberries this time of year!

Course: bread, Breads, Breakfast, brunch, muffins, snacks
Cuisine: American
Keyword: blackberry, blueberries, marion berry, muffin, quick bread
Servings: 12 muffins
Author: HelenFern
Ingredients
  • 2-1/2 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 5 oz plain, greek yogurt (I used non-fat)
  • 1/4 cup heavy cream
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 2 cups blackberries
  • 1/2 cup chopped walnuts (optional)
Instructions
  1. Preheat the oven to 400°

  2. Start just like any other muffin. Sift together the dry ingredients, then add the brown sugar, mixing well.

  3. Beat the egg, yogurt, cream, water and vanilla together, then slowly pour into the dry mix.

  4. Stir until the dry ingredients are wet and now more. Don't over mix.

  5. Gently stir in the berries and walnuts (nuts are optional), then let it all rest a few minutes - perfect time to get the muffin tins ready.

  6. Place muffin liners in each of the tin pockets. Fill each liner half way with the batter.

  7. Bake for 15 to 20 minutes, or until they are golden on top and a toothpick inserted in the center comes out clean.

    Allow to cool and enjoy!

blackberry

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Breads and Rolls and tagged , , , , , , , . Bookmark the permalink.

5 Responses to Fresh Blackberry Muffins – Bread of the Month!

  1. Marilyn says:

    5 stars
    ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

  2. These look oh so good. there are blueberries throughout and they look so moist. Thanks for sharing at #omhgww. Your article has been tweeted and pinned.

  3. Miz Helen says:

    5 stars
    Your awesome recipe is featured on Full Plate Thursday,498! Thanks so much for sharing your talent with us and hope to see you again soon!
    Miz Helen

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.