The Tastiest & Super Snackable Blackberry Muffins
There’s something really amazing about having fresh muffins around when the first few signs of fall appear. These muffins are a perfect snack to fill your harvest season with a little sweetness. I loved making these when the kids were in school for them to snack on after they got off the bus or to enjoy when friends came to hang out. They’re easy to mix up and take less than 20 minutes in the oven. You can use blueberries, blackberries or raspberries to give it that delicious fruity tang!
And if you’re into sourdough, you can make these extra tasty with some of your sourdough discard. Join me in the kitchen on YouTube and we’ll mix up a batch together!
Harvest Blackberry Muffin Recipe
🍓 Here’s a link to our absolute favorite muffin liner tulip cups we use to bake our muffins in: https://amzn.to/4xi0apb
🫐 And a few more kitchen baking essentials we love! https://www.amazon.com/shop/kellywelk/list/AFDECBITVNAW?ref_=aipsflist
Ingredients:
1 ⅓ cups Oil
3 eggs
2 ¼ cups granulated sugar
1 ½ cups milk
2 teaspoons Vanilla extract
1 ½ teaspoon Baking Powder
1 ½ teaspoon Salt
3 cups Flour (or 2 ¾ cup gf flour)
2 cups blackberries or blueberries (lightly toss with flour so they distribute evenly in batter)
Instructions
Combine ingredients in stand mixer or bowl. Pour batter into muffin pan with muffin cups set and ready to go. Bake at 350 for 18 minutes until toothpick comes out clean when you poke a muffin.
Here's to making memories around your table! If you're loving cooking and filling your table be sure to check out our cookbooks, Dinner Changes Everything and Red Tin Treats ECookBook. It is amazing what happens when you turn your kitchen into a delicious tool to gather your people.
🌿 New to sourdough and baking? Check out our Getting Started with Sourdough Playlist on YouTube: https://www.youtube.com/playlist?list=PLfPIhWGHaEXFm0Cq85LyppQWEfJr0o3_p
Our backyard table…
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