Blackberry Muffin Recipe
These bakery-quality Blackberry Muffins are filled with jammy berries and orange zest and topped with sparkling sugar!
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. In medium bowl, whisk together flour, baking powder and salt.
- In standing 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. Use a rubber spatula to gently fold in blackberries.
- 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.
Notes
- Home Chef Tip: If you want to keep the color of the berries from bleeding into your muffin crumb, roll the blackberries in a small spoonful of flour before adding them to the batter. This also keeps the berries from sinking to the bottom of the muffins while baking.
Serving: 1muffin, Calories: 263kcal, Carbohydrates: 42g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 191mg, Potassium: 97mg, Fiber: 2g, Sugar: 25g, Vitamin A: 353IU, Vitamin C: 6mg, Calcium: 70mg, 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.
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