Blackberry Mini Muffins Or Mini Cupcakes You Decide Recipes

Steps:

• In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350°F. Grease a 24 mini-muffin tin with cooking spray.
• Slice the blackberries in half and place in a bowl with the lemon juice.
• Add the sugar and toss away. But do so lightly. You don't want to hurt the blackberries!
• Try your best not to eat 'em up!
• Prepare the batter in a stand mixer or mixing bowl with hand mixer by beating the butter, sugar, eggs, vanilla and milk until smooth. Then add the flour, baking soda and salt and beat until smooth, about 2 to 3 minutes. Pour some batter into each of the mini muffin wells. Fill about 1/4 full.
• Add 2 blackberry halves to each well.
• Be sure to not let too much of the liquid from the blackberry bowl get into the batter. A little is fine.
• Pour the remaining batter over the top of the blackberries. (I don't mean to SWAY your vote, but this batter was VERY much like cake batter!).
• Fill up the muffin tins. All the way full is fine!
• Bake in the preheated oven for 14 to 16 minutes, or until cooked through!
• Let cool on cooling rack. Enjoy!

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
• Mix flour, sugar, baking powder, and salt together in a large bowl.
• Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each liner 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
• Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Mix together dry ingredients in large bowl.
• Toss blackberries in dry ingredients til flour coated.
• Mix together liquid ingredients.
• Pour wet ingredients into dry and mix just til moist.
• Spoon batter into jumbo muffin cups (ungreased).
• Bake at 350 for 25-30 minutes .