Mom's Breakfast Berry Muffins
Blackberry Muffins recipe
Yield
16 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 1 ⅛ | cups |
sugar
|
|
| 3 | cups |
all-purpose flour
divided |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
baking soda
|
*
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
blackberries
or blueberries |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 266 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
divided |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
baking soda
|
*
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
blackberries
or blueberries |
|
Directions
Preheat oven to 400℉ (200℃). Grease 2 12 cup muffin pans, or use liners.
In a large bowl cream butter with sugar and add eggs.
Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda.
Combine milk and vanilla.
Alternately add the milk and flour mixture to the creamed butter and egg mixture.
Sprinkle reserved flour over berries and gently fold berries into the mixture.
Fill each muffing cup ¾ full and sprinkle tops with sugar if desired.
Bake 15 to 20 minutes, until done.
