Bakery Style Blackberry Muffins

[maybetoday]

BAKERY STYLE BLACKBERRY MUFFINS

servings: 12 MUFFINS


prep time: 10 MINUTES
cook time: 27 MINUTES
total time: 37 MINUTES





3 cups of flour

1 tbsp baking powder

1-1/2 tsp all spice

½ tsp salt

6 tbsp unsalted butter softened

1 cup sugar

1/3 cup packed brown sugar

1 whole egg with 2 additional egg yolks

2 tsp almond extract or vanilla

¾ cup whole milk

1/3 cup full fat plain greek yogurt

2 tbsp flour

1 tsp sugar

2-1/2 cups fresh blackberries

Sugar for dusting the top of each muffin optional



INSTRUCTIONS

Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners, wash blackberries and set aside.


In a medium bowl sift together flour, baking powder, salt, all spice and set aside.


In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.


In a large measuring cup whisk together whole milk and full fat Greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.


In medium mixing bowl add blackberries and 2 Tbsp of flour and 1 tsp of sugar, fold gently to coat, add to batter folding gently to combine.


Fill each muffin cup with equal amounts of blackberry batter ( I used a large cookie scoop) and sprinkle lightly with sugar. Bake for 27 minutes and let cool for 5 minutes before removing from muffin pan.

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[bloodbought]

There were really good! The only thing I might try next time around is maybe using half almond extract and half vanilla, because the almond flavor was very strong - but even so, everyone loved them.  I never used blackberries much in baking before but it seems they've been on sale often lately, so I've been experimenting with them.