Langley Blackberry Muffins

Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this recipe in a magazine article. This is a great use for blackberries that grow in abundance where we live. We pick the wild blackberries and spread them on cookie sheets and put them in the freezer. When frozen, transfer the berries to freezer bags. This way we always have plenty of berries to make muffins year-round.

Ingredients Nutrition

Directions

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

5 5

These muffins were fantastic. The almond extract is a nice touch. I had some fresh berries to use up, and this was the perfect recipe! They're definitely best while they're still warm, but they still taste great the next day. I'll be making these a lot over the rest of the summer!

4 5

My sugar shorts went CRAZY over these! I made it em, threw them in a container (had to use up some fresh frozen blackberries), didn't think much about them and WHAM. These guys were GONE. I only made half the recipe, won't make that mistake again. the only kind of mistake I did make was to try to get them out of the tin a little too quickly. They will stick but do pop right out once cooled. I have to do em again! Thanks Oregano.

5 5

Delicious muffins. Mine looked just like those in the picture. Done after cooking 25 minutes. Good warm or at room temperature. Did not last long and asked to make again. Thanks for sharing this.