Blackberry Muffin Recipe
This from-scratch Blackberry Muffin recipe uses buttermilk for tenderness, two extracts for bakery-style flavor, and a sparkling sugar top that stays crunchy. Fresh or frozen berries both work.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 stick room temperature unsalted butter 8 tablespoons
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 teaspoons grated orange zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 12 ounces fresh or frozen blackberries, halved crosswise unless berries are very small about 2-1/4 cups
- 2 tablespoons demerara or sparkling sugar optional
Instructions
- Preheat oven to 375 degrees F. Place measured flour in medium bowl. Remove 1 tablespoon of flour and set aside. Add baking powder and salt to remaining flour in bowl and whisk until well combined.
- In a stand mixer fitted with paddle attachment, cream butter and granulated sugar 2 minutes or until light and fluffy. Add eggs, orange zest, almond extract and vanilla extract and beat until well combined.
- Add half of flour mixture, then buttermilk, then remaining flour mixture, mixing on low until just combined between additions.
- Place blackberries in medium bowl (you can use the same bowl you used for the flour mixture that is now empty) and toss with reserved 1 tablespoon flour. Then, use a rubber spatula to gently fold blackberries into batter.
- Line 12 muffin cups with paper liners. Divide batter evenly between muffin cups and sprinkle tops with demerara or sparkling sugar, if using. Bake 28 to 30 minutes or until toothpick inserted in center of muffins comes out clean. Cool muffins in pan on wire rack 10 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
Serving: 1muffin, Calories: 262kcal, Carbohydrates: 42g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 191mg, Potassium: 97mg, Fiber: 2g, Sugar: 25g, Vitamin A: 352IU, Vitamin C: 6mg, Calcium: 69mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.