I had to share this with anyone who may be reading.
I was looking for recipes to use some fruit I had in my fridge that was starting to go bad. I have never been a huge fan of Blackberries, or Raspberries for that matter, due to their seeds. We use them in smoothies around here but even then my kids will gladly skip them.
So I came across a couple of recipes to use my Raspberries, and that was almost a complete fail. Which made me the more determined not to waste my Blackberries!
Here’s a super easy recipe I found from Cupcake Canyon and I have to say, I have been getting tons of compliments!
Yields about 18 muffins.
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
1 cup sour cream (I used plain Greek Yogurt)
1 tsp. milk
1 cup sugar
8 tbsp. unsalted butter, melted and still warm
1 tsp. vanilla extract
1½ cups (about 5-6 oz) blackberries, cut in half (if using frozen, lay them on paper towels to absorb excess liquid)
1. Position rack in center of oven and preheat to 400°F. Grease 18 muffin tins or line with paper muffin cups.
I personally use and prefer silicone liners for muffins because the paper ones get really sticky sometimes. Or just a greased pan!
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream (or greek yogurt), milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix, the batter should not be completely smooth.
5. Divide the batter evenly among the muffin tins. I used an ice-cream scooper for easier and even results.
Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer).
In my case, my oven runs on the higher side so I baked them for exact 15 minutes.
Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.