I’ll just say it.
I hate winter.
I love warm weather, summer and fresh berries. Sundresses, flip-flops and margaritas. And even though I love all things Christmas, I’m even happier when the temperatures begin to rise and I can trade in my Uggs for cute strappy sandals.
What? It’s still cold where you are? Yeah, here too.
BUT…I found a whole pound of big, juicy blackberries on sale for $3.99 at Trader Joe’s the other day and decided right then and there I would just pretend it was summer regardless of the month and weather.
Everything about these muffins makes me really happy and forget the fact that it’s still January for about 26 seconds.
They’re big and soft and stuffed with juicy blackberries. But you wanna know what makes these guys really stand apart?
vanilla sugar and orange zest! Well, that and the fact that muffins are pretty much an excuse to eat cake for breakfast…and I’m really into that.
Can’t find blackberries? Try raspberries or blueberries…or check your frozen aisle.
You make these like you would make sugar cookies (creaming butter and sugar) instead of the “normal” way to make muffins that usually involves melted butter and little to no stirring. The result is a more cookie-like crumb and a super crusty top! Win.
Blackberry Orange Muffins
adapted from Martha Stewart
makes 12 muffins
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 tsp grated orange zest
2 cups fresh blackberries (or berry of your choice..use frozen if you can’t find fresh!)
1 stick butter, softened
1 cup sugar
1/2 cup milk
Preheat your oven to 375.
In a large bowl, combine the flour, orange zest, baking powder, salt and cinnamon together. Gently add the blackberries and stir so that the berries are covered with flour. Set aside.
Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and blend.
Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop batter into 12 greased muffin tins sprinkle vanilla sugar (or regular granulated sugar) over the tops.
Bake for 25-30 minutes until the tops are golden. Let cool for five minutes in the tins then pop out and cool completely.
hello, summer.Pin It