About a month ago, I found myself with an exorbitant amount of blackberries. I had no idea what to do with them. I made parfaits, sundaes, cobblers, pies, but even after all that, I still had enough blackberries for one more bake. So, my brain came up with these, blackberry muffins. Of course, I’ve made blueberry muffins and chocolate chip muffins and banana oat muffins and lemon poppyseed muffins, the list goes on. But never had I ever heard of, nor considered, baking blackberry muffins. So, these were an absolute joy and surprise to figure out how to bake. The muffins turned out so fluffy and were packed full of amazing blackberry flavor. I think these will become a staple in your household; I know they have for mine!
Why do I have to bake at two separate temperatures?
So, if you’ve read the recipe, you’ll notice that you’re instructed to bake the muffins at 425 degrees for 15 minutes and then to turn the oven down to 375 degrees for an additional 10 minutes. This may be a bit confusing to you, so let me explain myself. In order to get a really good rise on your muffins, you want to bake them at a hot temperature to increase steam production from the batter so that it becomes nice and puffed. The high temperatures also sets the puffed batter faster, allowing the domed tops to hold their height. But the issue I have found is that if you bake for the full time on 425 degrees, then your muffins over brown. You also run a high risk of burning your cute little creations, and we do NOT want to do that. So, even though it may be unconventional, just roll with it. Bake the first half hot and then cool it down in the second half. They’ll turn out perfectly, and you’ll be happy you followed the instructions.
Blackberry Muffins
Ingredients
- ¼ cup Whole Milk
- 1 cup Vanilla Greek Yogurt
- 1 teaspoon Vanilla Extract
- ½ cup White Sugar
- ¼ cup Brown Sugar
- 2 Eggs
- ⅓ cup Vegetable Oil
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 15 oz can Blackberries drained
Instructions
- Preheat oven to 425°F. In a large bowl, add the milk, yogurt, vanilla extract, sugars, eggs, and vegetable oil. Whisk together until entirely homogenous.
- In a separate medium sized bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine.
- Add the dry ingredients to the wet ingredients and mix together with a rubber spatula until just a few streaks of flour remain. Add the drained blackberries. Mix gently to evenly distribute them throughout the batter.
- Add muffin liners to a muffin pan and fill the muffin cups 3/4 of the way full. Bake in the preheated oven at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F and continue to let the muffins bake for 10 additional minutes. After 25 total minutes in the oven, remove the muffins and let cool before enjoying.
