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Delicious Blackberry Muffins


"These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained."
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33 m servings 253 cals
Original recipe yields 12 servings (1 dozen)

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
  2. Mix flour, sugar, baking powder, and salt together in a large bowl.
  3. 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.
  4. Spoon batter into the muffin tin, filling each liner 2/3 full.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts

Per Serving: 253 calories; 12.9 g fat; 30.8 g carbohydrates; 4.3 g protein; 60 mg cholesterol; 296 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I used half whole wheat flour and half all purpose & used frozen blackberries which worked just fine. They seemed a little dry to me but eating them warm with butter solves that - tasted good.

I had to make some changes so I will need to do it again. However, I added a cup of old fashioned oats, used mixed berries, only 6 oz and whole milk yogurt instead of sour cream. So far so good...

I honestly can't say enough good things about this recipe. The batter was thick- probably the thickest muffin batter I've ever worked with. The muffins were dense but light, sweet with a sligh...