blueberry / blackberry / raspberry muffins

Have you ever bought some delicious-looking berries at the grocery store … only to get home, bite into them and discover they’re sour or mushy or tasteless? {sad face} It’s always so disappointing.

I bought some blackberries this week and they were extremely tart. I hate to waste food, so didn’t like the option of throwing them out. I figured I would just suffer through the sourness. But then I had an idea: baking fruit is a great way to bring out its sweetness!

So I made these delicious blackberry muffins. {yum}

I think this recipe would work great for all kinds of berry varieties — blueberries, raspberries, strawberries, or a mixture. Hope you enjoy! ❤

Very Berry Muffins

-1/3 cup butter or margarine
-2 eggs
-1/2 cup sugar
-1/2 cup milk
-1 & 1/2 cups flour
-1/2 tsp. baking soda
-1 tsp baking powder
-1/2 tsp. salt
-1/2 tsp. vanilla extract
-1/2 tsp. cinnamon
-berries of your choice variety & amount {I used a few handfuls of blackberries}

1. Preheat oven to 350 degrees.

2. Soften butter {I microwaved mine for 20 seconds} and cream butter through sugar. Add eggs and beat well.

3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

4. Add about half of the flour mixture to the butter mixture. Beat well. Then add the milk and beat well, and finally stir in the rest of the flour mixture.

5. Mix in vanilla extract and cinnamon.

6. Rinse the berries and add them to the batter. I like to mix them in enough that they are beginning to come apart a little.

6. Spoon the mixture into a greased muffin tin.

7. Bake for about 20 minutes, until they are beautifully golden and a fork inserted in the middle comes out clean.

Hooray! The blackberries have been magically sweetened!

Perfect on-the-go breakfast, afternoon coffee-break snack, or homemade-with-love surprise for someone special.

Hope you have a delicious and lovely day! Happy Friday!

Dallas ❤

5 thoughts on “blueberry / blackberry / raspberry muffins

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