I thought I had blogged about this recipe before, but I realized I was thinking of the muffins I made with buttermilk (when I accidentally bought buttermilk before a snowstorm and spent my time cooped up baking). I loved the blackberry muffins at Collis in college, and I honestly think this recipe gives those a run for their money. I don't remember where I found the recipe (I copied it onto a note card), but I certainly recommend it!
- 1 ¾ cups flour
- 2 tsp. baking powder
½ tsp. salt
¾ cup sugar
1 stick of butter (melted)
½ cup heavy cream
2 large eggs
1 tbl. vanilla extract
2 cups blackberries or blueberries (fresh or frozen)*Makes 12 muffins
1. Preheat the over to 400° F.
2. Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
3. Mix the sugar, melted butter, cream, eggs, and vanilla extract in a medium-sized bowl until smooth.
4. Add the liquid mixture and the berries to the flour mixture and stire until just evenly mixed (about 30 strokes; do not overmix).
5. Fill muffin tin evenly. Bake for 20 minutes.
I accidentally used whipping cream instead of heavy cream, but Google said they're about the same, so I don't think it was a problem. I used an electric mixer to mix the second batch of ingredients, and then folded in the blackberries with a baking spatula. I'm not sure if I used 30 strokes, but either way, it seemed to work out. I would also note that in my oven, 20 minutes was a little too long, so perhaps try 15-18 minutes instead at first. I'm looking forward to enjoying these yummy muffins all week!
Now to find more recipes to use up the rest of this whipping cream...