Blackberry Muffins (soft and easy)
Fantastic, moist, soft muffins that will rise and bake to a golden brown. Full of juicy blackberries (fresh or frozen), they're out of the oven in 45 minutes. They freeze very well.
Servings 12 regular muffins
Ingredients
- 2 cups all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white granulated sugar
- 2 eggs at room temperature
- ¾ cup milk at room temperature
- ¼ cup vegetable oil I use sunflower
- 4 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- 1 tablespoon orange or lemon zest
- 1 ½ cups blackberries fresh or frozen (do not defrost)
Instructions
- Preheat the oven to 350ºF (180°C).
- Line 12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries.
- In a large bowl, sift the dry ingredients: 2 cups all-purpose or cake flour, 2 teaspoons baking powder and ½ teaspoon salt. Add 1 cup white granulated sugar and stir to combine.
- In a medium bowl, combine 2 eggs, ¾ cup milk, ¼ cup vegetable oil, 4 tablespoons unsalted butter, lukewarm and ½ teaspoon vanilla extract. Do not beat, but stir well until no streaks of egg whites remain.
- Add 1 tablespoon orange or lemon zest.
- Add the mixed wet ingredients at once to the bowl with the dry ingredients. Stir until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed, and that is fine.
- Add 1 ½ cups blackberries and stir lightly, being careful not to mash them. I do it with a rubber spatula.
- Divide the mixture evenly among the muffin cups or muffin liners. For a crunchier topping, you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
- Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack and eat warm or let cool down completely.
- They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or in the freezer for a month.
Notes
Baking time: Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
Filling the pan: Make sure you distribute blackberries in all of the muffin tins. I like to use an ice cream scoop to fill them with the same amount of batter. Don't go over ¾ of their capacity.
You can substitute part of the all-purpose flour for other types, such as whole wheat flour, but keep in mind that it affects the texture of the muffins. The result will not be as fluffy.
