I had some blackberries lying around and needed to use them up before they got into trouble. After some online sleuthing for muffin recipes, I picked this one on Simply Recipes.
You may ask, Of all the blackberry muffin recipes floating around the internet, why’d ya choose this one?
I’ll be honest, the picture won me over. They just looked like they had so much character and I wanted a robust muffin that would stand up to the blackberries.
I was not disappointed, and you won’t be either. They are a breeze to whip up and they will start to disappear minutes after you take them out of the oven.
Here’s the recipe:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Chinese 5 Spice
2 large eggs
1 cup Greek yogurt (we used Lowcountry Creamery full fat Greek yogurt)
1 teaspoon milk
1 tablespoons warm melted butter
1 cup sugar
1 1/2 cups (or 6 oz) blackberries (I used fresh and cut them in half. The author suggests that if you use frozen let them defrost, pour off excess liquid and coat them lightly with flour)
Preheat your oven to 400°F and line a muffin tin with paper cupcake liners. This recipe will make about 18 muffins.
Combine the dry ingredients in a large bowl.
In another bowl whisk together eggs, yogurt, milk, butter, and sugar. Pour this mixture into the dry ingredients, mix until only just combined, batter will be lumpy! Add the berries. The author warns against over-mixing ~ the batter will be lumpy and that’s okay. Over-mixing will cause your muffins to be dense and not fluffy, and nobody wants a dense muffin!
Plop the batter into your prepared baking pan! Bake 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Let cool 2 minutes before removing from the pan. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Charleston Spice Co.