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    You are in: Home / Recipes / Langley Blackberry Muffins Recipe
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    Langley Blackberry Muffins

    Langley Blackberry Muffins. Photo by Lvs2Cook

    1/1 Photo of Langley Blackberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Oregano's Note:

    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.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 06, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2013

      55

      Awesome muffins! I walked out of the kitchen after eating one muffin, came back, and they were all gone! So obviously the family loved them. Nice edge but tender inside. My frozen blackberries are monster huge so I ended up pressing two blackberries into each muffin cup of batter, about 1 1/3 cups blackberries, so they'd be evenly distributed. Perfect at 25 minutes. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2010

      55

      These were very good. I used whole wheat flour and fresh blackberries. They are a great breakfast muffin- not overly sweet at all. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Langley Blackberry Muffins

    Serving Size: 1 (1068 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 207.0
     
    Calories from Fat 46
    22%
    Total Fat 5.1 g
    7%
    Saturated Fat 2.8 g
    14%
    Cholesterol 28.8 mg
    9%
    Sodium 257.0 mg
    10%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 1.7 g
    6%
    Sugars 19.5 g
    78%
    Protein 4.3 g
    8%

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