Blackberry Muffins


(altered from Simply Recipes)


Oh goodness these are SO good!  Last summer we had a bumper crop of wild Blackberries growing out in my dad’s CRP fields.  They were huge and they were ABUNDANT.  Sadly he had to mow those fields and so this year I will be forced to forage in the fence rows for these black beauties.  I am so thankful for the bags and bags of these that I was able to put into the freezer.  Another freezer blessing!  It seems this time of year when fresh fruit seems so scarce and if it is available it is yucky,  is when my meals are majorly supplemented by what I was able to can or freeze from the previous growing season.

2  1/2 cups flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 t salt

1/2 t cinnamon

2 large eggs

1 cup sour cream or vanilla yogurt (just make sure if you use the yogurt to reduce the amount of sugar)

1 cup sugar (You can definitely use less.  I do!)

4 Tablespoons melted butter

1 teaspoon vanilla

4 Tablespoons milk

1  1/2 cups blackberries

Combine dry ingredients.  In a separate bowl whisk eggs.  Add sour cream, sugar, butter, vanilla, and milk.  Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) (I personally put mine in frozen…works for me, but you may want to follow the directions on defrosting and coating with flour) Do not over mix! Over mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.Add the wet ingredients to the dry. 

Divide the batter evenly among the muffin cups. Bake in 400 degree oven until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Yield: Makes about 18 muffins.

And that girlfriends is all I have for now! I’ve got to get the veges put in with the roast and pull the bread out of the oven!  Have a great evening!


Cranberry Upside Down Muffins


Cranberry Sauce:

1 1/2 cup fresh or frozen cranberries

3/4 cup sugar

1 Tablespoon orange juice or water

1Tablespoon orange zest


2 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg, slightly beaten

1 teaspoon vanilla

4 Tablespoons unsalted butter, melted and cooled

Sauce Directions:

Place all sauce ingredients in saucepan.  Cook over med. heat.  Stirring frequently, until sugar dissolves and cranberries start to pop open about 10 minutes.  Remove from heat and set aside to cool slightly

Muffin Directions:

Combine flour, sugar, baking powder, and salt.  In separate bowl, combine milk, egg, vanilla and melted butter.  Add wet ingredients to dry ingredients. Stir just until combined (do not over mix).

Place Cranberry sauce in 12 WELL greased muffin cups.  Place muffin batter over the top.

Bake in 400*F  oven for 15-20 minutes or until lightly browned.  Place on wire rack to cool for about 2 minutes then invert onto a platter.


****I learned from experience that it is wise to have a pan of some sort under the muffin tin while it is baking.  The cranberry sauce tends to bubble and drip a bit.