I mentioned when I posted my Blackberry Crumb Bars that I’d be sharing more blackberry recipes with you, and here’s another one! These muffins are easy to make, with a thick, creamy batter that bakes into yummy moist muffins with lots of blackberries in every bite. And sprinkling them with some coarse sugar before putting them in the oven gives these muffins a light sugary crusted top. I like the little sparkle the coarse crystal-like sugar gives the muffins, too.
SUGAR-CRUSTED BLACKBERRY MUFFINS by NancyC, adapted from Taste of Home
Makes 18 muffins
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Half & Half (light cream)–or substitute milk
- 2 cups fresh or frozen blackberries
- 2 to 3 Tablespoons coarse decorating sugar (or substitute granulated sugar)
Preheat oven to 375˚F. Fill muffin tins with 18 paper liners; set aside.
In a large bowl, cream butter and 1 1/4 cups sugar. Add eggs, one at a time, beating well after each addition.
In a medium size bowl, combine the flour, baking powder, and salt. Gradually stir this mixture into the creamed mixture alternately with the Half & Half, beating well after each addition. Fold in the blackberries.
Fill paper-lined muffin cups two-thirds full. Sprinkle tops with the coarse decorating sugar (or use granulated sugar). I used 2 Tablespoons of coarse sugar for my lightly sugary muffin tops–for a heavier sugar coating, use 3 Tablespoons.
Bake at 375˚F for 18 to 20 minutes or until a toothpick inserted in center comes out clean (I used fresh berries; baking time might be a few minutes longer with frozen berries).
Cool 5 minutes before removing from pans to wire racks. Serve warm.
These muffins are great for a summer breakfast or snack. Hope you enjoy them!
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