Berry Blast Muffins 🫐🧁

Recipe: Blackberry Muffins 🫐

Overview:

Indulge in the delightful goodness of homemade blackberry muffins with this easy-to-follow recipe. Bursting with juicy blackberries and wholesome ingredients, these muffins are perfect for a quick breakfast or a satisfying snack any time of the day.

Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: Makes 12 jumbo muffins
Rating: ⭐⭐⭐⭐⭐ (5/5)

Ingredients:

1/2 cup milk
3/4 cup egg (about 3 large eggs)
1 cup brown sugar
2/3 cup white flour
1 cup whole wheat flour
1 tablespoon baking powder
3 cups frozen blackberries

Instructions:

Preheat your oven to 350°F (175°C). Prepare jumbo muffin cups by lightly greasing them or lining them with paper liners.
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Mix together the dry ingredients – white flour, whole wheat flour, brown sugar, and baking powder in a large mixing bowl.
Toss the frozen blackberries in the dry ingredients until they are evenly coated with flour. This will help prevent them from sinking to the bottom of the muffins while baking.
In a separate bowl, combine the liquid ingredients – milk and eggs. Whisk until well blended.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just moistened. Be careful not to overmix, as this can result in tough muffins.
Spoon the batter into the prepared jumbo muffin cups, filling each cup about two-thirds full.
Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve the blackberry muffins warm or at room temperature. Enjoy the burst of fruity flavor with each bite!

Nutrition Facts (Per Serving):

Calories: 779.5
Total Fat: 44.3g
- Saturated Fat: 6.5g
- Cholesterol: 57.1mg
Sodium: 321.6mg
Total Carbohydrates: 89.8g
- Dietary Fiber: 6.4g
- Sugars: 39.8g
Protein: 10.4g

Recipe Notes:

For a healthier option, you can substitute some or all of the brown sugar with a natural sweetener like honey or maple syrup.
Fresh blackberries can be used instead of frozen ones if they are in season. Adjust the baking time accordingly as fresh berries may release more moisture.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage. Just make sure to thaw them completely before serving.
Feel free to customize the recipe by adding nuts, lemon zest, or spices like cinnamon or nutmeg for extra flavor.