Prep 10 mins
Cook 25 mins
These muffins are at their best when served warm with plain or peach butter. They are very quick and easy to make. If you can find them, wild blueberries have a deeper flavor. Frozen fruit may be used, but need to be thawed first. This is a very versatile recipe, feel free to experiment with it.
- 1 3⁄4 cups flour
- 1⁄3 cup sugar, white
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon lemon rind, finely shredded
- 1⁄2 cup blackberry, fresh
- 1⁄2 cup blueberries, fresh, wild
- 1 cup milk, 2
- 1 egg, jumbo (or extra large)
- 1⁄3 cup butter, melted
- 2 tablespoons sugar, white (garnish)
- 1⁄16 teaspoon nutmeg (garnish)
- 1⁄16 teaspoon cinnamon (garnish)
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
- Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
- Next add the milk, egg and butter, mixing just until moistened.
- Do not overbeat, the batter should be lumpy.
- In a small bowl mix the sugar, nutmeg and cinnamon together.
- Pour the batter into greased muffin cups and top with the sugar spice garnish.
- Bake in a 400 degree oven for 25 minutes.
Lovely light muffins! Not too sweet, really easy to throw together, and very fresh-tasting. I had really nice fat juicy blackberries that were just perfect in these. I used sanding sugar in the topping, so they had a nice crunchy crust on top, too. Thanks for posting! Made for Culinary Quest I
wowser really good as you can see i tried out my silicon mini pans for the first time lol cakepops on parade and yes im having a blast trying the new recipes whoo hoo glad your having fun too pnw leg of quest
Yummy muffins. These were simple to make and loved the fresh berries. Thanks for sharing, BK. Made for Culinary Quest 2014.