I spotted these muffins on a really great website back in May (per usual) and immediately wanted one. However, blackberries weren’t quite in season yet, and I didn’t have much time or reason to make muffins for no specific reason (tragic, I know). I was in the process of preparing to move home, where these photos were taken, and making yet another item to store just didn’t make sense. By the time I graduated, moved home, unpacked all of my cooking crap [confession: not everything is unpacked yet] the berries were in season and I was totally set.Simple enough, right? But here’s the weird thing: I don’t really like blackberries. Or rather, I didn’t until recently. I had nothing against them, other than the common complaint of the seeds getting stuck in teeth, but I always went for raspberries or blueberries first. Which is a shame, because blackberries really are great in their own right, and I think this muffin exemplifies that. [NOTE 3/6/14: God is that what I sounded like in college?]
As far as muffins go, these were a breeze to throw together, as muffins are supposed to be: I didn’t need an electric mixer, used only one bowl, and had fresh muffins in front of me less than an hour after I started.Without the distraction of any additional flavors or toppings, the subtle tartness of blackberries shined through, while simultaneously creating a deliciously moist surrounding crumb. Best of all, they aren’t even that indulgent, as far as muffins [*cough* cupcakes *cough*] are concerned, because of the high fruit:batter ratio and a fairly low sugar count, so they’ve been a great morning treat.
- I was happy with the sugar level in these muffins, but if you’re concerned about sweetness, whether it be a different palate or using off-season berries, you can always up the sugar by either adding in a couple of tablespoons or sprinkling the top of each muffin with a simple streusel or a bit of sanding/coarse sugar.
- I always freeze uneaten baked goods the day they were made, because I find it preserves their freshness best. To reheat, I microwaved them for a few seconds and then finished them off in the toaster, to keep them from getting too soggy
- I think these could easily be made as raspberry muffins
- Adding a bit of flavoring or extract could also make these infinitely adaptable
adapted from Simply Recipes
makes 8-9 muffins
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 large egg
1/2 cup sour cream
1/2 teaspoon milk
1/2 cup granulated sugar
4 tablespoons butter, melted
1 teaspoon vanilla
1 cup fresh blackberries, halved
- Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups.
- 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, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. 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 (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
- Serve as soon as possible, preferably within a few hours of baking. Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.