Do you know the muffin man? The muffin man, the muffin man! I love muffins. Always have, always will. The first thing I ever learned to make all by myself was jiffy blueberry muffins. So it’s safe to say muffins and I, we go way back.
My most favorite muffin of all time, is a tie between blueberry and morning glory muffins. Have you ever had a morning glory muffin? I first had one when I worked at a bakery in college. They are basically the most jacked up, fantastic little muffins you will ever find. They have carrots, apple, pineapple and lots of cinnamon. I have to make them again soon. #comingtoablognearyou. Lets talk about these little blackberry beauties.
I was in the grocery store and blackberries were on sale, which over here doesn’t happen very often so I threw them into the cart. Fast forward a few days, the blackberries were still sitting in my fridge, dying, so I decided to turn them into muffins and I’m so glad I did! I love muffin recipes that call for eggs and butter. I feel like that flavor is hard to get without one or the other so butter and eggs for life! Speaking of life, can you believe it’s 2015? 2014 was a great year. It flew buy but in the whirlwind that was 2014 came so many great things. I hope 2015 can be just as good if not better.
My mom recently bought me this coconut oil spray from Trader Joes and it is so good! It doesn’t have a super coconutty flavor but I think it does have a slightly nutty smell. I prefer it to the pam butter baking spray and loved it with these muffins. I made a thai chick pea, sweet potato stir-fry last night and I sprayed it on my potatoes and then roasted them. So good! With this muffin recipe, it is super important to spray your muffin liners or they will definitely stick. I promise you that. So spray, spray, spray. And buy that spray when you are at Trader Joe’s next! Side note: I haven’t bitten my nails in a few weeks and decided to reward myself with a mani. I’m getting better!
They baked up quick and I ate mine with a little slab of good old kerry’s butter. I came across a few recipes that added a streusel or a lemony glaze to the top of their blackberry muffins. Either of those would be fantastic but I was craving a muffin straight up this time around but if you’re feeling fancy, top these with something! A glaze, a streusel, SPRINKLES. It’s 2015, the options are limitless.
This year, I resolve to eat more butter. HAPPY NEW YEAR!
- 9 oz fresh blackberries, rinsed
- 2½ cup flour
- 1 cup granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup butter (melted)
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- ¼ cup sour cream
- Wash and rinse blackberries under water and set aside to dry
- Preheat oven to 350°
- In a medium sized bowl, sift your flour
- Measure ¼ cup of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour
- Take your remaining flour and add sugar, baking powder and salt
- In a medium size bowl, beat the egg using a whisk until light and fluffy. Add butter milk, sour cream and melted butter and whisk together
- Next, add vanilla extract
- Slowly mix together your wet and dry ingredients
- Your batter will be thick, but be careful not to over mix! I would ever go as far as to say it is better to under mixx than to over mix
- Fold in the blackberries last, gently, only stirring it once or twice
- Grease your muffin papers with cooking spray
- Fill your muffin tins almost all the way to the top with batter
- Bake at 350° and bake for 16-20 minutes. Do not open the oven for at least 15 minutes. Baking times will vary by oven.
- Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done.
- Allow muffins to cool completely in the pan.