Blackberry Muffin Recipe


When we first got married I had a lot free time, but ever since Aria came into our lives, I’m not able to be as attentive to Lulu and have decreased the number of romantic gestures I make. So this weekend I brought him breakfast in bed. 

I made little blackberry muffins and baked them in heart-shaped molds. Lulu greatly appreciated them but he made one remark I found amusing. He thought the blackberries made it look like the hearts were "bleeding". He teased me and said "Is there a hidden message here?"

1. Info for Blackberry Muffin Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Blackberry Muffin Recipe

  • 4 ounces fresh blackberries
  • ½ cup all-purpose flour
  • 1½ tablespoons almond paste
  • ¾ tablespoon baking powder
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • ¼ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil

3. Directions:

  1. Preheat the oven to 375°F.
  2. In a bowl, cream the butter and sugar. Add flour, baking powder and salt. Mix using the back of a fork (or a stainless-steel pastry blender) until it forms sandy crumbs of butter, sugar and flour. Add almond paste and vanilla extract. Slowly add the buttermilk and blend until it forms a barely wet mixture. Do NOT over-mix. Plastic wrap and chill in the refrigerator for at least 30 minutes.
  3. Spray the inside of a 6-cavity silicone heart mold with oil. Fill the molds with the mixture. Add 3 blackberries per mold.
  4. Place on a baking sheet and bake at 375°F for 18-20 minutes until golden. Allow to cool for 10 minutes. Delicately unmold the muffins. Transfer to individual serving plates and serve warm with hot Vietnamese coffee.
  5. Bon appétit!

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