Ingredients
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1 3/4
-
1/3
-
2 1/2
-
1/2
-
1
-
1/2
-
1/2
-
1
-
1
-
1/3
-
-
-
-
-
Directions
Kato’s Blackberry & Blueberry Muffins,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.,These muffins are delicious. The lemon zest really brightens and brings out the flavor of the blueberries. I wasn’t able to find any good blackberries, so used all blueberries. These delicious muffins will be a great breakfast treat and how can you go wrong with a blueberry muffin and hot tea in the afternoon.,Wonderful muffins! Not overly sweet so the flavor of the fresh berries can be enjoyed. I love cinnamon and nutmeg flavors so used a bit less sugar for the topping. Enjoyed with a cup of tea for breakfast and for a late afternoon snack. Will definitely make these muffins again! Made and reviewed for the Culinary Quest 2017 – Wales.
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Steps
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1
Done
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Preheat Oven to 400 Degrees. |
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2
Done
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Combine Flour, Sugar, Baking Powder, Salt and Lemon Rind in a Large Bowl. |
|
3
Done
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Stir the Blackberries and Blueberries Into the Flour Mixture, Coating the Fruit Well. |
|
4
Done
|
Next Add the Milk, Egg and Butter, Mixing Just Until Moistened. |
|
5
Done
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Do not Overbeat, the Batter Should Be Lumpy. |
|
6
Done
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in a Small Bowl Mix the Sugar, Nutmeg and Cinnamon Together. |
|
7
Done
|
Pour the Batter Into Greased Muffin Cups and Top With the Sugar Spice Garnish. |
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8
Done
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Bake in a 400 Degree Oven For 25 Minutes. |
