Every year we go to the blackberry farm and pick blackberries. Its a summer tradition. And every year, we seem to get carried away. I mean, you just start seeing all these huge beautiful blackberries on the bushes, and you get sucked in.
You just wander up and down the rows and it is so hard to pass them up, even if your bucket is full!
And then before you know it you have 15 pounds of blackberries and you remember you have to pay for them.
So after you get over the shock on the drive home from the blackberry farm, you start imagining all the things you can do with the 15 pounds of blackberries. And blackberry muffins are one of them.
*note, blackberries freeze wonderfully!
Muffins are a staple in the breakfast rotation. And this recipe isn’t just to use up your blackberries. It can handle any add in you throw it’s way. I’ve done strawberry, chocolate chip, raspberry, and blueberry. Just use this muffin base and get your creative on. (Your cranky preteen son will wake up and give you the biggest hug for making them.)
Blackberry muffins (makes 12)
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
about 1/2 cup milk
1 generous cup of berries or chocolate chips
Preheat oven to 400 degrees.
Whisk together your flour, sugar, baking powder and salt.
In a 1 cup liquid measuring cup, measure oil, add egg, and enough milk to make 1 cup.
Add liquid ingredients to dry ingredients and stir just until combined.
Add berries. Spoon into muffin cups and bake for 15-18 minutes
I’m not going to complain about the now 13 pounds of blackberries in my freezer. And I’m pretty sure my family won’t either.