Langley Blackberry Muffins Recipes

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 .

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each cup 1/2 way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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:

• 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:

• Soak oats in buttermilk for 10 minutes.
• Grease 12 muffin cups.
• Preheat oven to 375°F.
• Measure flour, baking powder, baking soda, salt and sugar into large bowl making well in centre.
• Whisk egg, then stir in butter and extract.
• Combine egg mixture with oat mixture before adding into flour mixture. Mix gently until almost combined.
• Add frozen berries to batter. Do not over mix.
• Bake for 25-30 minutes until cake tester comes out clean.
• Remove pan from oven and let it sit for about 5 minutes before inverting the muffins onto a cake rack.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Steps:

• Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
• Rinse the frozen berries and let them drain in a sieve.
• In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
• Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
• Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not overmix- there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.

Steps:

• Position rack in center of oven. Preheat oven to 400°F Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.).
• Whisk together the flour, baking powder, sugar and salt in a large bowl.
• In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
• Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
• Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
• Serve as soon as possible, preferably within a few hours of baking.

Steps:

• Preheat oven to 375°F.
• Grease 18 muffin cups.
• Using electric mixer, cream butter and 1 1/4 cups sugar in a large bowl until light. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder and salt into small bowl. Mix dry ingredients into butter mixture alternately with milk, ending with the dry ingredients. Fold in berries.
• Divide batter among prepared cups. Sprinkle 4 teaspoons sugar over tops. Bake until tester inserted in centers comes out clean, about 25 minutes. Serve warm or at room temperature.

Steps:

• Mix flour, sugar, and baking powder in a large bowl.
• Add the berries and toss to coat them.
• In a smaller bowl,whisk together milk, oil, egg, and yogurt.
• Stir into dry ingredients, just until moistened.
• Divide evenly into a jumbo muffin pan, lightly greased.
• Bake at 350 degrees for 20- 25 minutes, or until they test done.