The BLACKBERRY MUFFINS are very soft little cakes, very tasty, simple and quick to make. Great for breakfast or an afternoon snack for the whole family. Summer is a fantastic season, even at the table. Walking here and there through the fields you sometimes glance a bit to the right and a bit to the left. You always find something that catches your eye. My gaze stopped on some fantastic wild blackberries. Picking some today and some tomorrow, you end up with a fridge overflowing with these fantastic fruits. Here is one of the many ways to enjoy these delicacies.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 egg (medium, at room temperature)
- 3 1/2 tbsp butter
- 1/3 cup milk (at room temperature)
- 1 cup all-purpose flour
- 6 tbsp + 1 tsp granulated sugar
- 1 teaspoon baking powder
- lemon zest
- 1/2 cup blackberries
Tools
- 1 Bowl
- 1 Whisk
- 8 Muffin liners
- 1 Sieve
Steps
First of all, to prepare the BLACKBERRY MUFFINS, preheat the oven to 356°F.
In a bowl, mix the egg with the melted, cooled butter, the milk at room temperature and the lemon zest. Add the sifted flour and baking powder and the sugar.
Stir until you obtain a smooth batter. Finally add the blackberries lightly coated in flour and shaken to remove excess flour. This way they won’t all sink to the bottom of the little cakes.
Spoon the muffin batter into the paper liners, filling them three-quarters full.
Place in the oven and bake your BLACKBERRY MUFFINS for 20-25 minutes depending on your oven. Once baked, let them cool completely before enjoying.
BLACKBERRIES
Like all berries, they contain anthocyanins and flavonoids, two antioxidant substances.
Blackberries are also diuretic, refreshing and cleansing. Thanks to these properties they help keep arteries clean and are therefore allies in cardiovascular prevention. They are quite rich in fiber and thus contribute to good intestinal function.
