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Blackberry Muffins
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Blackberry Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Wire Cooling Rack

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs at room temperature
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1¼ cup buttermilk
  • ½ cup coconut oil melted
  • 1 tsp vanilla extract
  • 2 cups blackberries
  • Coarse sugar for sprinkling on top

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
  • Combine flour, baking powder, salt, and cinnamon in a bowl.
  • Whisk the eggs, white sugar, and brown sugar in a large bowl until combined. Add milk, oil, and vanilla extract and whisk until well combined.
  • Gradually add the flour mixture to the wet ingredients and mix everything until just combined. Don't overmix. The batter will be extremely thick.
  • Gently fold in most of the blackberries into the batter.
  • Spoon batter into prepared muffin tins.
  • Add the remaining blackberries evenly to the tops of each muffin, gently pushing them down. Sprinkle the tops with coarse sugar.
     
  • Bake at 425 degrees for 5 minutes. Keeping the muffins in the oven and the door closed, reduce oven temperature to 375 degrees and continue baking for 13-15 minutes, or until a tester inserted into the center of the muffins comes out clean.
  • Remove from the oven and allow to cool on a wire cooling rack for 10 minutes. Serve and enjoy.