We have a long fence line covered in wild blackberries. Some years, I can go out and pick bags and bags of berries, and make pies and jams and freeze them up for the winter. During drought years, there are fewer berries. After wrestling the vines yesterday afternoon, I finally lugged just a few cups of ripe berries up to the house.
I didn’t have enough for a pie, but I remembered a favorite muffin recipe that I used to make with my mom. These homemade blackberry muffins are moist and fluffy, with a crisp top of cinnamon and sugar. The cloves in the recipe accent the deep flavor of the blackberries. Please slather with butter and enjoy!
- 2 eggs
- ⅔ c. vegetable oil
- 2 c. milk
- ⅔ c. granulated sugar
- 4 c. flour
- 1 tsp. salt
- 2 Tbs. baking powder
- ½ tsp. ground cloves
- ¼ tsp. cinnamon
- 2 c. fresh, ripe blackberries
- cinnamon and sugar for sprinkling over the top
- Whisk together eggs, oil, milk, and sugar.
- In a separate bowl, combine dry ingredients.
- Combine dry ingredients with wet ingredients and stir just until moistened.
- Fold in blackberries.
- Fill paper-lined muffin tins ⅔ full with batter.
- Sprinkle cinnamon and sugar over the tops of muffins before baking.
- Bake at 400 degrees for about 15 minutes.
Enjoy!! What’s ripe in your garden right now?