Blackberry Mini Muffins or Mini Cupcakes You Decide
Bursting with juicy berry flavor, these delightful Blackberry Mini Muffins or Mini Cupcakes are as versatile as they are irresistible! Perfectly sized for snacking or entertaining, this recipe combines a tender, buttery batter with the pop of fresh blackberries for a treat that's equal parts sweet and tangy. In just 30 minutes, you can decide whether to keep them as moist, breakfast-ready muffins or transform them into dessert-worthy cupcakes by adding a glossy lemon glaze. With simple pantry staples and one bowl for easy cleanup, this recipe ensures effortless baking and endless enjoyment. Ideal for brunch spreads, lunchboxes, or afternoon tea, these mini bites are sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 1 Egg
- 1 cup Fresh blackberries, chopped
- 0.5 cups Powdered sugar (optional, for cupcake glaze)
- 1 tablespoons Lemon juice (optional, for cupcake glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a mini muffin or mini cupcake pan with paper liners or lightly grease the pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the muffins or cupcakes dense.
Fold the chopped blackberries into the batter using a spatula, ensuring they are evenly distributed.
Scoop the batter into the prepared mini muffin or cupcake pan, filling each cavity about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin or cupcake comes out clean.
Remove the pan from the oven and allow the muffins or cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If you prefer cupcakes, mix powdered sugar and lemon juice to create a light glaze. Drizzle or spread the glaze on top of the cooled mini cupcakes before serving.
Serve as is for a delicious mini muffin experience or add the glaze for a dessert-style mini cupcake. Enjoy!
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 229.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 285 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
