These Blackberry mini muffins are Perfect for snacks , Lunch boxes and Picnics.These muffins came out very delicious ,light ,Extremely moist and fluffy bursting with fresh blackberries.These are hit in our family and vanished with the wink of an eye...
325 grams - All-purpose flour
150 grams - Granulated white sugar
2 tsps - baking powder
1/2 tsp - baking soda
1/4 tsp - salt
1 large egg, lightly beaten
180 ml- buttermilk
160 ml- Canola oil
1 tsp - pure vanilla extract
1 1/2 cups fresh or frozen blackberries
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray the muffin pan with a non stick cooking spray or line it with paper liners. Set aside.
In a large bowl whisk together the lightly beaten egg, buttermilk, oil, and vanilla extract.
In another bowl combine the sieved all purpose flour, sugar, baking powder, baking soda, salt.With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently fold in the berries. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using spoon. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
The recipe said that it makes about 12 regular sized muffins or 6 jumbo muffins 0r 36 mini but for me more batter was there so I put that batter in a cake pan and baked a cake.Cake might take a little longer time, 30 minutes at 350 F or so till the knife comes out clean.
1) If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.
2) If you use frozen berries, instead of fresh, just be sure not to defrost the berries first as this will cause them to soften and bleed into the batter.