A couple years ago, I found out my boyfriend loves Blackberries. I make him homemade jam since we can’t find it at stores often, and I have even planted a couple bushes in new yard, so I can make more jam and even other goodies. We found a great deal on blackberries at the market a couple months back and I flash froze them. So in preparation to my summer of berry overload I’m working on recipes with the berries – and this week we’re enjoying blackberry muffins for breakfast!
Ingredients:
- 1/2 cup Butter at room temperature
- 1 cup Sugar + Additional for topping
- 2 large Eggs
- 1 tsp Vanilla
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/2 cups White Rice Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Milk
- 2 cups fresh Blackberries, or thawed
Directions:
- Preheat your oven to 375 degrees and prepare your muffin pan either by spraying or using cupcake liners.
- In your mixer bowl add in your butter and sugar and cream together. Add in your eggs one at a time and beat until smooth. Add in your vanilla.
- In a medium bowl whisk together your white rice flour, tapioca starch, salt and baking powder.
- Slowly integrate your dry mixture into your butter mixture. Alternate your flour mixture with your milk. Repeat until everything is in the batter. Fold in your blackberries by hand. Sprinkle a pinch of granulated sugar on top of each muffin before putting them in the oven.
- Bake 18-20 minutes until a tester comes out clean. Allow to cool for 10 minutes in pan before moving them to a cooling rack to cool completely.
