Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Granulated sugar: 1 cup (200g)
- Eggs: 2 large
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Fresh blackberries: 1 cup (140g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined (do not overmix).
- Fold in blackberries.
- Fill prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 300 per muffin
- Carbohydrates: 50g
- Protein: 5g
- Fat: 15g
Dish Characteristics:
- Fluffy and moist
- Bursting with sweet and juicy blackberries
- Slightly crispy exterior
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are so delicious! They are fluffy, moist, and have the perfect amount of sweetness."
- "I love the combination of blackberries and vanilla. It's like a taste of summer!"
- "My kids devoured these muffins! They are a great way to start the day."
- "These muffins are easy to make and always turn out perfectly. I highly recommend them!"
- "I've tried many blackberry muffin recipes, but this is by far the best."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in dense muffins.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it stand for 5 minutes.
- For a sweeter muffin, add extra sugar to taste.
- For a more tart muffin, add more blackberries.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
