When I was young my mother and I would take a walk down the hill. We would each carry a little pail. All along the side of the road were wild blackberry bushes. We would pick enough blackberries to fill our pails and then just eat them by the handfuls. I can still remember the taste of those sweet and sometimes tart berries as they burst in my mouth.
I can’t enjoy blackberries or raspberries anymore ( MAV seizure trigger) but…blueberries and strawberries are allowed. I love them too, so yippee!
This Blackberry muffin recipe is not sugar-free but as always there are substitutions below in the Katies Tid Bits section.
What You Need
2 Cups all-purpose flour
2 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Salt (optional)
1/2 Cup butter (softened)
1 Cup sugar
1/4 Cup brown sugar
1/4 Cup honey
2 Large eggs
1 tsp. Vanilla extract
3/4 Cup milk
1 1/2 Cups fresh blackberries (or frozen blackberries, thawed)
Paper muffin cup liners
Muffin cup baking tray
Nonstick cooking spray
2 Large mixing bowls
Before You Start-
Preheat oven to 350° F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
Lets Make It!
In a bowl sift together all dry ingredients ( except sugars)and set aside.
In a bowl, using an electric mixer beat butter until creamy. Gradually add sugars beat until well combined, add eggs one at a time, beating until blended after each addition. Stir in vanilla and honey. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Fold in blackberries
Spoon batter evenly into lined muffin cups. Bake 25 to 30 minutes or until golden and a toothpick comes out clean. Remove from pan immediately and cool on wire rack.
*Katie’s Tid bits *Low sugar option- Substitutions, equal parts Splenda and brown sugar Splenda, replace honey with apple sauce.
Will you give these blackberry muffins a try?a Rafflecopter giveaway
I hope to see you back here on Thursday for the TFT blog hop link party. Hugs!