Servings: 9 generous muffins
2 cups Bisquick (reduced fat and gluten free Bisquick work as well)
1/3 cup brown sugar
2/3 cup milk
2 tablespoons vegetable oil or melted butter, cooled
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup fresh or frozen blackberries
Preheat the oven to 400 degrees. Grease a muffin tin well (spray oil works well). Stir all ingredients into a large mixing bowl by hand. Lumps in the batter are okay. Do not over mix. Gently stir in berries.
Spoon the mixture into nine muffin cups. Bake 16-18 minutes until golden brown.
Cool in the pan for 10 minutes. Use a butter knife to loosen around the edge of the muffins, remove from pan, and allow to cool completely on a wire rack. Cooled muffins can be frozen for up to six months.
- Add a simple streusel to the top of the muffin: Mix 1/2 cup flour (or Bisquick), 1/2 cup brown sugar, 1 tablespoon cinnamon, 1/4 cup chopped nuts (optional) and enough vegetable oil to make the streusel the consistency of damp sand. Sprinkle on top of muffins before baking.
- If you’ve picked more blackberries than you need, preserve them by spreading them on a cookie sheet and placing the tray in the freezer. As soon as the berries are frozen, scrape them into freezer-safe containers. We like to pre-measure out one cup per container so we’re always ready to pop a batch of these muffins in the oven.
- Any fresh or frozen berry, or a combination, will work in this recipe. Or use 3/4 cup blackberries and 1/4 cup mini-chocolate chips for a rich taste combination.
When summer comes around, we want berries in everything! Try out this recipe for berry crumble bars for another tasty take on the fruits of summer.