Well, good morning Sunshine! How would you like a freshly baked blackberry muffin to start your day? Sounds pretty good, right? So Last weekend I got up extra early and baked a batch for breakfast!
Let me first start by saying, I have never been a morning person. In fact it takes me lots of coffee and many dramatic yawns just to get my brain working before 9 am. So I guess it’s only natural that I eagerly folded the blackberries into the muffin batter forgetting entirely to cut them in half first. Oops! But morning brain, whole berries and all; they turned out scrumptious. Moist and fluffy with just a hint of warm cinnamon to complement the tart berries. Serve hot and fresh with a pat of butter and breakfast is ready!
{photos by Freutcake}
Blackberry Muffins- via Simply Recipes
Makes 15 Standard Muffins
2 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
8 tablespoon melted butter (1 stick)
1 teaspoon vanilla extract
1 ½ cups (about 5-6 oz) of fresh blackberries, cut in half
*You can use frozen blackberries by defrosting and draining them first.
Directions
Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups plus 3 extra. {This recipe makes about 15 muffins for me but the original recipe says 18} Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. 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. (If you are using frozen berries, defrost them first, drain the excess liquid, and lightly toss them in flour to coat) Do not over mix, the batter should not be smooth. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Best enjoyed warm and same day!
jacquelyn | lark&linen says
I'm a self proclaimed carb-o-holic and muffins are my very favourite breakfast. I'll have to try these out!
freutcake says
Yes! You should try these Jacquelyn...but don't forget to cut up the blackberries. 😉
katie [the bright life] says
These look amazing!! I pinned them to remember the recipe for the perfect lazy Saturday morning. 🙂
freutcake says
Thanks Katie!
adele {dellie} says
I'm not a breakfast eater (I know, not good) but these look delicious. I bet they'd be fab with raspberries.
Just found your blog recently btw, love it!
freutcake says
Thanks Adele! So glad you found me. 🙂 Yes, these would be delicious with raspberries or blueberries!
Rebecca says
These look lovely-- so simple, and yet the perfect burst of summer for a chilly winter morning. Thanks so much for sharing!
Gaby [The Vault Files] says
These look delicious, but since I can't find blackberries here I'm going to try them with blueberries, I'm sure they will turn out just as good 😉
Lane Culpepper says
Scrumptious! I'm totally a muffin and coffee girl.