Wednesday afternoon, when the temperatures had climbed well into the 90s, I decided to bake muffins. You can call me crazy, because that’s exactly what my husband called me.
“But I’ve got these pretty blackberries and they’re going to be past their prime!” I protested. “And I’ve got to use my oven sometimes. I can’t just not use my oven all summer long!”
He shook his head and went next door to visit the neighbor for about an hour, and by the time he got back, I had a rack of beautiful blackberry muffins cooling on the counter. I notice he enjoyed one after dinner last night, too. So maybe it was worth it all along.
I wanted to try this recipe even though I didn’t have the exact ingredients. Call me crazy again, because typically when you tamper with a baking recipe, you’re just asking for a colossal failure. But this time, my calculations and speculations did me in good stead. Maybe I’m starting to learn a little something about the science behind baking. Or maybe I just lucked out.
Regardless, I hope you enjoy this recipe if you’ve got some nice blackberries hanging around. It’s quick and easy enough to make in the morning before breakfast – and that would be a heckuva lot cooler than making them in the blazing high heat of afternoon. My notes are in parentheses.
Have a great weekend! Stay cool out there.
Fresh Blackberry Muffins
Supposed to make 12, but it made more like 15 for me.
1 cup milk (I used skim milk)
1 egg (I used two small farm eggs)
3 Tbsp. butter, melted (and cooled slightly)
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup rolled oats (I used quick-cooking oats)
1 cup packed dark brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. pumpkin pie spice (I used a mixture of cinnamon, nutmeg and ginger)
1/2 tsp. salt
1 1/2 cups fresh blackberries
1/4 cup turbinado raw sugar (I didn’t have any of this. I would recommend using it or increasing the amount of sugar just a little bit in the batter if you like a very sweet muffin)
1. Preheat oven to 400 degrees. Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
2. Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups (fill each cup 3/4 way), and sprinkle with the turbinado sugar.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.