Best Blackberry Muffins


This is the update I promised from ‘Best Blueberry Muffins‘ where I seemed to have forgotten two key ingredients. Instead of running to the market to get more blueberries, I remembered I had a few cartons of blackberries and substituted those instead. Before now, I had never enjoyed a blackberry muffin, but I can guarantee you will love them!

And to answer my question of whether the foil liners had anything to do with the weird texture of the muffins before, no. Foil liners or not, the missing ingredients is what created the spongy consistency within the muffins.

Clearly, the addition of butter and oil helped create muffins like these which are the perfect combination of moist and tart.

best blackberry muffins
best blackberry muffins

Recipe courtesy of Cook’s Illustrated
2 cups fresh blueberries
1 1/8 cup sugar, plus 1 tsp. sugar
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 eggs
4 T. unsalted butter, melted
1/4 cup vegetable oil
1 cup buttermilk*
1 1/2 tsp vanilla extract

*If you don’t have buttermilk, add 1-2 tsp. lemon juice to 1 cup milk and let sit for a few minutes.

Preheat oven to 425 and grease or line muffin tin
1. Bring one cup blueberries and one tsp. sugar to simmer in a small saucepan over medium heat. Cook, mashing blueberries with spoon and stir frequently, until berries have broken down and mixture is thickened, about 6 minutes. Transfer to small bowl and set aside.
2. In a large bowl, whisk flour, baking powder and salt.
3. In medium size bowl, whisk together 1 1/8 cup sugar and eggs together until completely combined.
4. Slowly add butter and oil to egg mixture. Then whisk in buttermilk and vanilla until combined.
5. Using rubber spatula, fold egg mixture and blackberries into flour. Be gentle when folding in blackberries since they come apart fairly easily. Batter will be lumpy, but do not over mix.
6. Divide batter evenly among muffin tins. Spoon one teaspoon of blackberry sauce into center mound of batter. Using a chopstick or skewer, gently swirl sauce into batter.
7. Bake until muffin tops are golden and firm, 15-17 minutes, rotating tin from front to back half way through.


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