Recipe
Wild Blackberry Muffins
Recipes Index | Breads, Muffins and Scones
On our acreage we seasonally have an abundant supply of wild Blackberries. A true Northwest Flavor. These bountiful muffins are bursting with wild berry flavor. Enjoy them as we do. A favorite with our guests.
Ingredients
- 3 1/2 cups flour, unsifted
- 1/2 cup oats
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 3/4 cup chopped walnuts
- 1 cup sugar
- 1 to 1/2 cups Blackberries, frozen*
- 2 cups buttermilk
- 2 eggs
- 5 T. canola oil
- 1 tsp. almond extract
- 1/2 tsp. nutmeg
Directions
Preheat oven to 400 degrees and bake for 18-20 minutes.
I like to use frozen berries because they hold better in baking and don't bleed into the muffin.
Mix all dry ingredients in a large bowl.
Place all wet ingredients in another bowl and beat together well.
Drop the frozen berries into the dry ingredients and toss to coat the berries well with flour mixture.
Make a well in the center of the dry ingredients.
Add the liquids all at once and mix until moistened.
There will be some lumps. Don't over mix.
Pile mixture into muffin cups lined with paper liners.
Bake in the center of the oven until a cake tester or tooth pick inserted into the center comes out
clean.
I fill my cups to the top, piling mixture into the center. It makes them look like bakery muffins.
Cooking tip: Spray paper liners with Pam- the paper will never stick to the muffin.
Makes 12 muffins.
- Categories
- Breads, Muffins and Scones
- Published
- March 31, 2010
- Author
- Jerry & Joanne Lechner