Blackberry Muffins

Monday, June 07, 2010

I have a historical bad habit of trying to bake recipes "healthier" ; ie, egg beaters, low-fat butter (one time I even used fat-free spray butter in chocolate chip cookies--yikes!), all whole-wheat flour, skim milk, etc. One would think after all the mishaps that I'd learn my lesson.

Well. No.

But this time, it was largely successful.

Saw this Joy the Baker recipe for Black Raspberry Muffins, and I had to give it the ole "healthy" adaptation try.

Also, I was drawn to this recipe because it makes exactly 12 standard muffins. The one pan-ness was intriguing.

Blackberry Muffins
adapted from Joy the Baker

makes 12 standard-size muffins

1/4 stick (6 Tablespoons) unsalted butter, 1/2 stick I Can't Believe It's Not Butter (the baking stick)

1/3 cup whole milk

Egg Beaters, equivalent of 2 eggs

3/4 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups blackberries (got mine at the Memphis Farmer's Market, fresh from the orchard!)

Put a rack in the upper third of oven and preheat to 375 degrees F. Spray muffin cups (but if using paper cupcake liners, you don’t have to grease the muffin pan).

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.

Combine together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.

Divide the batter among muffin cups and spread evenly. Bake until golden and toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. (I used paper cupcake liners, and didn’t have to grease the pan.)

Good served warm with butter, or room temp.

When I make these again, I will probably sprinkle some sugar on the tops before baking to give them a little more sweetness.

Also, I need to do some research on the I Can't Believe It's Not Butter baking sticks...probably a little suspect. Will probably suck it up and use real butter next time because you really can't fake butter.

I wouldn't skimp on the whole milk either. Pie Week definitely taught me that whole milk in baking is pretty crucial. [Also if you spend any time looking at PW's baking recipes, she's a big whole milk user too. Make you feel more validated?]

Overall review:
they're a good summertime/post-Farmer's Market/Saturday morning/doesn't-make-you-feel-too-terrible-about-yourself-after-you-eat-a-couple-(or more)-of-them baked good.


  1. We should bake muffins, etc. and have a relaxing breakfast in your backyard... someday.


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