Langley Blackberry Muffins
Bursting with the sweet-tart juiciness of fresh or frozen blackberries, Langley Blackberry Muffins are a delightful treat perfect for breakfast, brunch, or an afternoon snack. Made with simple ingredients like buttermilk, melted butter, and vanilla extract, these muffins are incredibly moist and fluffy with just the right balance of sweetness. The optional sprinkle of coarse sugar on top creates an irresistible golden crust with a hint of crunch. Ready in just 35 minutes, including prep and baking time, this recipe is a breeze to whip up, making it an ideal choice for busy mornings or last-minute gatherings. Serve these blackberry muffins warm or at room temperature, paired with your favorite coffee or tea, for a bakery-style indulgence straight from your oven!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen blackberries
- 2 tablespoons coarse sugar (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still have a few small lumps.
Fold in the blackberries gently, being careful not to crush them too much. If using frozen blackberries, no need to thaw, but you may need to bake for an extra 2-3 minutes.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar for a delightful crunch, if desired.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Langley Blackberry Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 84 mg | 2% | |
*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.
