Ingredients
-
1
-
1 1/3
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
1
-
1
-
1/4
-
1/2
-
1
-
-
-
-
Directions
Langley Blackberry Muffins, 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 , 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 , 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!
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Steps
|
1
Done
|
Soak Oats in Buttermilk For 10 Minutes. |
|
2
Done
|
Grease 12 Muffin Cups. |
|
3
Done
|
Preheat Oven to 375f. |
|
4
Done
|
Measure Flour, Baking Powder, Baking Soda, Salt and Sugar Into Large Bowl Making Well in Centre. |
|
5
Done
|
Whisk Egg, Then Stir in Butter and Extract. |
|
6
Done
|
Combine Egg Mixture With Oat Mixture Before Adding Into Flour Mixture. Mix Gently Until Almost Combined. |
|
7
Done
|
Add Frozen Berries to Batter. Do not Over Mix. |
|
8
Done
|
Bake For 25-30 Minutes Until Cake Tester Comes Out Clean. |
|
9
Done
|
Remove Pan from Oven and Let It Sit For About 5 Minutes Before Inverting the Muffins Onto a Cake Rack. |
