Blackberry Muffins with Almonds
The abundance of fresh ripe berries is one of the greatest things about Summer. Peak season blackberries take a starring role in these Blackberry Muffins. Made with buttermilk and a hint of almond, they are perfect for a sweet breakfast bite or as a treat with a cup of coffee or tea.
Servings: 12 muffins
Calories: 237kcal
Equipment
Ingredients
Dry ingredients
- 2 ¼ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups blackberries fresh frozen for at least 15 minutes
Wet ingredients
- ½ cup unsalted butter melted and cooled (one stick)
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon almond extract
For the top of the muffins
- Sliced almonds
- Sparkling, coarse or turbinado sugar if desired
Instructions
- Place your blackberries in a single layer on a sheet pan and place in the freezer at least 15 minutes, up to 3 months in advance.
- Preheat oven to 425°F. Spray the wells of your muffin tin with nonstick spray or line with paper liners and lightly spray them.
- In a medium mixing bowl, whisk together your dry ingredients. Add one tablespoon of the mixture to your frozen blackberries and toss together. Set into the freezer.
- Melt your butter and allow to cool down while you make your batter.
- In a large mixing bowl, combine buttermilk, eggs, and almond extract. Continue whisking while adding in melted butter.
- Fold in the dry ingredients, just until the last of it disappears. Fold in the frozen blackberries, just until evenly dispersed in the batter.
- Use a medium scoop, or a couple spoons, to divide the muffin batter evenly into the the prepared muffin pan wells. They will be quite full. Top with sliced almonds. Add sparkling or granulated sugar to the tops, if desired.
- Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.
- Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer.
Notes
More almond flavor: For more almond flavor, replace ¼ cup of the flour with ¼ cup of almond flour. It won't change the texture at all, but it does give you a nice base of almond flavor.
Cooling time is important! Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them a minute to get it together
Small batch: Don't need a dozen muffins? This recipe is easily divided in half for 6 muffins.
Storage: Store muffins up to 3 days at room temperature loosely covered in a container with paper towels to absorb excess moisture.
Freezing: Flash freeze muffins by placing on a baking tray in the freezer until solid, about 2 hours. Individually wrap each muffin in plastic wrap and store in a large freezer bag for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 237kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 248mg | Potassium: 106mg | Fiber: 2g | Sugar: 15g | Vitamin A: 366IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
