This spring we have been enjoying the fruits of our berry planting from last year. We decided we wanted some plants along the side of our driveway between our neighbors and I thought that berries would be the perfect solution, even though they are deciduous (not super good cover in the winter). We planted 6 raspberry plants and 5 blackberry plants!
Last year we were lucky enough to get two rounds of raspberries, but the blackberries never flowered.
Not so, this year, we have so many blackberries! For a while, they weren’t turning black quicker than my girls could pick and eat them. We go and pick berries generally every other day because that gives the plants long enough to make fully ripe berries.
But this morning after letting the blackberries go two days, we had more than a cup of blackberries! Enough to make blackberry muffins!!
Here is the recipe I adapted from Simply Recipes. I always love how blogs say adapted, but in my case it was definitely adapted because I had to use greek yogurt instead of sour cream because I don’t have any in the house 🙂
Blackberry Muffins (makes 8)
Ingredients
- 1 1/4 all purpose flour
- 1/2 Tbsp baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/2 cup greek yogurt
- 1/2 teaspoon milk
- 1/2 cup sugar
- 4 Tbsp warm melted butter (1/2 stick)
- 1 teaspoon vanilla
- 1 cup of fresh blackberries
- Preheat the oven to 400°.
- Combine dry ingredients except sugar.
- Mix together wet ingredients and sugar.
- Combine the dry and wet ingredients. Slice the berries in half and then add them to the mix!
- Spray the muffin pans and then add batter. Cook for 15-20 minutes.
