Best 5 Wild Blackberry Muffins Recipes
Indulge in a delightful culinary journey with our collection of wild blackberry muffin recipes. These muffins, bursting with the sweet and tangy flavors of fresh blackberries, are a true testament to the wonders of nature's bounty. Whether you prefer classic, gluten-free, vegan, or keto-friendly options, we have a recipe that will tantalize your taste buds and cater to your dietary preferences.
**Classic Wild Blackberry Muffins:**
These muffins are the epitome of simplicity and flavor. With a moist and tender crumb, they showcase the natural sweetness of blackberries perfectly. The classic muffin batter, made with a blend of all-purpose flour, sugar, eggs, and butter, provides a sturdy base for the juicy berries. A sprinkle of turbinado sugar on top adds an irresistible crunch and caramelized sweetness.
**Gluten-Free Wild Blackberry Muffins:**
For those with gluten sensitivities or celiac disease, these muffins offer a delicious alternative without compromising on taste. Almond flour and oat flour combine to create a gluten-free batter that's just as tender and flavorful as the classic version. The addition of honey and coconut oil lends a touch of natural sweetness and richness, while the fresh blackberries add bursts of tangy-sweetness.
**Vegan Wild Blackberry Muffins:**
These muffins are a delightful treat for vegans and non-vegans alike. Mashed bananas provide moisture and sweetness, while almond milk and coconut oil create a rich and creamy batter. Whole wheat flour and oats add a wholesome touch, and the fresh blackberries burst with flavor in every bite. A sprinkle of chia seeds adds a boost of omega-3 fatty acids and a delightful crunch.
**Keto-Friendly Wild Blackberry Muffins:**
For those following a ketogenic diet, these muffins offer a guilt-free indulgence. Almond flour and coconut flour combine to create a low-carb batter that's rich and satisfying. Sweetened with a blend of erythritol and stevia, these muffins have minimal net carbs and are packed with healthy fats from butter, cream cheese, and blackberries.
No matter your dietary preferences, our collection of wild blackberry muffin recipes has something for everyone. These muffins are perfect for breakfast, brunch, or as an afternoon snack. They're also great for packing in lunchboxes or enjoying on picnics. With their vibrant color, sweet-tart flavor, and tender crumb, these muffins are sure to become a favorite in your kitchen.
WILD BLACKBERRY MUFFINS
Simple and great blackberry muffins.
Provided by ghostwriter511
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter.
- Spoon batter into the muffin tin, filling each cup 1/2 way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 17.7 g, Cholesterol 21.8 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 68 mg, Sugar 6.6 g
WILD BLUEBERRY MUFFINS
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
FARMHOUSE BLACKBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside.
- In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
- In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine.
- Fold in the blackberries.
- Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 180 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 39 mg, Sodium 155 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g
DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
- Spoon batter into the muffin tin, filling each liner 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
Tips:
- Make sure to use fresh blackberries for the best flavor. If you don't have fresh blackberries, you can use frozen blackberries that have been thawed and drained.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
These wild blackberry muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. They are also a great way to use up fresh blackberries. With their moist texture, sweet flavor, and juicy blackberries, these muffins are sure to be a hit with everyone who tries them. So next time you have a craving for something sweet and satisfying, give these wild blackberry muffins a try. You won't be disappointed!
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