Monday, January 23, 2012

Recipe: Blackberry Muffins

I got this recipe off the Internet years ago.  I don't remember where I got it, but I've altered it significantly with the use of healthier ingredients than originally called for.  Although we've tried many other types of muffins since then, these are still our family favorite.

This isn't the best picture, and they probably aren't the world's prettiest muffin anyway.  But they are tasty. 

Blackberry Muffins

Oven Temp: 400 F
Prep. Time: 15 min.
Yield: 12 muffins
Cook Time: 20 - 25 min.


  • 1 egg   
  • 1/2 C. milk 
  • 1/4 C. oil (olive or coconut) or butter
  • 1/2 t. salt
  • 2 t. baking powder
  • 1/2 C. sugar (or a little less) or healthier sub. (we use at least part Sucanat or Rapadura often, have used honey at times)
  • 1½ C. whole wheat flour
  • 1 C. blackberries, fresh or frozen (I usually use a bit more than called for, and frozen)

1.   Beat egg in bowl.
2.   Stir in milk and oil.
3.   Add dry ingredients slowly until just combined -- don't over-mix.
4.   Gently stir in blackberries.
5.   Spoon batter into muffin cups or greased muffin tin.
6.   Bake 20-25 min at 400 F or until test done.

Note:  The original info says it makes 12 muffins, but to make that many they would have to be smaller than we usually make them.  It's been a long time since we made just a single batch of these, but I recently made six times the recipe, and it yielded 55 muffins -- a little more than 9 muffins per batch. We didn't eat them all at one sitting. ;-) 
I also often reduce the heat to as low as 350, because supposedly it's better healthwise, but I'm not strict about that.  I don't know that it makes much difference in how they turn out taste-wise, but of course they will take a bit longer to cook.

Follow this link for more of my recipes.

This post is linked to Real Food Wednesday, hosted by Kelly the Kitchen Kop.  Check it out for more real food recipes and ideas.

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