Muffin time!
I really love a good muffin. It probably comes from my…ambivalence…about frosting. Don’t get me wrong, cakes and cupcakes covered in frosting have their place in the world, I just prefer muffins filled with fruit and just a little chocolate.
Blackberries and chocolate are the stars of our muffins this week. I feel like blackberries are underestimated in the berry world. Everyone talks about strawberries, raspberries, and blueberries (guilty!), but what about the blackberries that grow like crazy in our local parks/wooded areas.
Blackberries are delicious.
The bittersweet chocolate in these scones perfectly balances with the sweetness of the blackberries. If I’m honest, these might be my favourite of all the muffins I’ve made.
I squealed when I was done making them. Like, legitimately squealed.
Oil instead of butter because we want our muffins to be tender. I like sour cream in my muffins because I think it adds nice, light, fluffiness to the muffins without making them too tough. Speaking of tough muffins, whatever you do, don’t overmix your muffins. You’ll want to, but it’s ok if your batter isn’t super smooth and you still have a few flour streaks. These muffins are nice and forgiving.
Blackberry chocolate muffins. You can eat them for breakfast, as a mid-morning or mid-afternoon snack, or you know, dinner.
Get to the kitchen, friends!
Blackberry Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups blackberries
- 4 oz. bittersweet chocolate, finely chopped
Directions
- Step 1 Preheat oven to 375°F and line a muffin pan with cupcake liners.
- Step 2 In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- Step 3 In a large bowl, whisk together the sugar and eggs until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract and sour cream and mix well. Gently fold in the flour mixture, being careful not to overmix. Fold in the blackberries and chocolate.
- Step 4 Divide the batter among the 12 cupcake liners if making jumbo muffins, or 18 cupcake liners if making normal sized muffins. Bake for 22-28 minutes, until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.
I am a muffin girl too. I will have to give these a try. I would have never thought of trying blackberries and chocolate in a muffin.
I bought the blackberries and bittersweet chocolate to try these this morning. Can’t wait too try them.