My sister-in-law went berry picking with her daughter and came home with a couple of pints of fresh blackberries the other day. She didn’t think they’d be able to eat them all, so she offered some to me. I immediately turned to my cookbooks and bookmarked recipes. Truth be told, I didn’t find a lot of blackberry recipes that looked interesting to me so I turned to one of my tried and true berry muffin recipes and I dumped the blackberries in. As you can see from the picture, clearly I didn’t dump enough in. Next time I’ll use many more per muffin.
I have used this recipe in the past to make strawberry muffins and they’re quite delicious. The recipe makes a muffin that’s slightly on the sweet side, so I thought the blackberries would suit the recipe perfectly because they’re often tart. The original recipe calls for stirring the chopped strawberries right into the batter. I was afraid to do that with the blackberries because they’re so fragile, so I cut some of the larger ones in half, and I placed them carefully in the muffin cups. I started by adding a small amount of batter to the bottom of the wrapper. I then hand-placed 3 or four blackberries (or halves) onto the batter. I then put a little more batter into the cup, then topped the muffin with three or four backberries. The resulting muffins were really delicious. They were gone within 24 hours.
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Fresh Blackberry Muffins
Adapted from My Baking Addiction
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups blackberries, rinsed, dried and chopped in half if large
Preheat the oven to 350 degrees.
Grease and flour a 9×5 inch loaf pan (or a muffin tin). With an electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and stir until just combined; do not over mix. Batter mixture will be thick.
Line 24 mini-muffin cups with liners and evenly spoon a little of the batter into the liners. Carefully place some blackberries on top of the batter. Fill with remaining batter and place some blackberries on top. Bake for approximately 17-20 minutes. The muffins are done when the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Yield: 24 mini-muffins