BLACKBERRY MUFFINS

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These blackberry muffins made with fresh blackberries are so good for breakfast or just anytime. The whole wheat flour in the recipe gives them a fruity, nutty taste that goes just great with a cup of coffee or big glass of milk. Kids love them, too!


TSLCBlackberryMuffins

 

1 cup buttermilk (could use regular milk)
1/4 cup oil (I use Canola)
4 tablespoons butter or margarine, melted
2 eggs
1/4 cup brown sugar
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt                         
1 teaspoon vanilla flavoring
1 1/2 cups fresh blackberries (could use frozen)
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In a mixing bowl, add milk, oil, eggs, melted butter,  vanilla and sugars.  Mix well with mixer.   Add in flours, salt, soda, and baking powder and continue mixing. Fold in blackberries. Spray a muffin pan and fill each cup almost to the brim. Bake in preheated 400 degree oven about 25 minutes. Let cool in pan about 10 minutes.   Makes 12 muffins.  Enjoy!
 
TSLCBlackberryMuffins1
 
 
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