Wednesday, January 26, 2011

Baking Day - Blackberry, Bueberry Muffins

One of my cousins, whom is really more like a best friend, called this morning to let me know she needed to get out of the house, and was on her way over for tea. I've been trying to not keep anything too sweet around, because it's a major weakness of mine, so I thought I would whip up a batch of my go-to muffins. They're easy, they're quick and most importantly, they're delicious!

Blackberry, Blueberry Muffins
[adapted from Martha Stewart's Basic Muffin Recipe]

Makes 1 dozen muffins.

1 stick (1/2 c.) of butter, softened
1 1/4 cup of sugar
2 cups of flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. pure vanilla extract
2 eggs
1/2 cup of milk
2 cups of berries
1/4 tsp. nutmeg

Preheat oven to 375 degrees. Line a standard muffin tin with large baking liners. In a small bowl, combine flour, salt and baking powder. Set aside. In your mixer, on medium high, cream butter and 1 cup of sugar together. Add one egg at a time and mix until incorporated. Add vanilla. Reduce speed to low and add half of flour mixture and mix just until combined. Add milk and mix until incorporated and then final amount of flour mixture. Mix only until just combined.

In the small bowl from the flour mixture, add berries and toss with a good sprinkling of flour. Fold into the batter and divide evenly, with an ice cream scoop, among the cups. In a remakin, mix remaining 1/4 cup of sugar with nutmeg. Generously sprinkle over muffins. Bake for 15 minutes, rotate, and the finish baking for another 15 minutes. Let cool in pan for 10 minutes and the transfer to a wire rack.

Coating the berries with flour will keep them suspended in the batter so they won't sink to the bottom. I use 3 parts blueberries to 1 part blackberries but you can use 2 cups of whichever. Or, switch it up and use cranberries or cherries or raspberries. If you're going to try raspberries, switch out the nutmeg for some fresh ground cinnamon. Or, with cranberries, through in some freshly grated lemon zest.

Doesn't the batter look divine? I really only use the blackberries because they streak the batter with pretty pinkish swirls.

The nutmeg adds an earthiness to the muffins, which compliments the blueberries perfectly. Plus, the muffin tops are better with a sugary crunch and they look more rustic.

For an extra special treat, I like to have one warm with a cup of Earl Grey tea. I use the remaining nutmeg and sugar mix instead of plain sugar, which tastes so delicious in the tea!


  1. It is rainy and cold here today and one of these (mor maybe 2), would be perfect with a cup of tea. Thank you for sharing this wonderful recipe.

    Linen + Verbena

  2. These sound soooo good, I'm sure I will be trying these out soon! Xoxoxo

  3. Oh man Maria, those look so good!. I am glad you had a great time with Meaghan, and I must say I am a little jealous you got to hang out with them!

  4. Those muffins look so good! I love your blog-I just found it today.


  5. That looks so delicious..Makes my mouth water.That would be a great way to start the day.thanks for sharing that.have a beautiful day..Chickie

  6. Oh, I have a cousin too who is a best friend, and often needs to escape the four men in her house! I doubt I ever dished up anything that looked quite as delicious as that! Well done, will have to definitely try, such inspiring photo`s!


  7. Yum and your photos look so beautiful.

  8. Muffins look yummy, I am about to make an apple, cinnamon bread pudding with creme anglaise. If it turns out well I might blog about it. Can't wait to see the after photos of your sunroom, I am sure it will be fabulous. We just finished a bathroom renos, hope you will pop over for a peek.
    Trish xo

  9. I don't know anyone that didn't love muffins. Chocolate chip muffins are my favorite although blueberry are pretty yummy.


Thanks for leaving your comments! I always love reading them. - Maria