I recently picked another quart of blackberries from my garden and decided some fresh blackberry muffins would be a nice treat. Actually, half of the QA department thought it was a good idea and why would I object?
I found this recipe from an Oregon blackberry grower—how could I go wrong? I actually saw the same ingredients, ratios and method on several websites. Well, they all got it right. These are easy, quick and delicious.
Although the blackberries were fresh from the garden I froze them for a couple of hours. This kept the blackberry juice from diffusing out into the muffin batter. I also cut them in half to help the dispersion throughout the batter.
FOR THE BATTTER
• ½ C all-purpose flour
• ¾ C sugar
• ½ t salt
• 2 t baking powder
• ⅓ C vegetable oil
• 1 egg
• 1 t vanilla extract
• ⅓ – ½ C milk
• 1 C fresh frozen blackberries or fresh (cut in half)
FOR THE STREUSEL TOPPING
• ½ C sugar
• ⅓ C all-purpose flour
• ¼ C butter melted
• 1 t ground cinnamon
• Optional – ½ t ground cardamom
- Preheat oven to 400°F .
- Grease a muffin tin or line with muffin liners.
- Combine flour, sugar, salt and baking powder in a large bowl.
- Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ – ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
- Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.
To Make Streusel Topping:
- Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.
- Divide batter evenly into muffin cups. Sprinkle with streusel topping.
- Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.