Blue ‘N Blackberry Muffins

Blue 'N Blackberry Pic 4I can’t think of a better way to start my morning then with a Blue ‘N Blackberry Muffin.  I wouldn’t recommend eating this delicious muffin every morning, but every now and then a little treat is okay.  I used my staple cookbook (aka Better Homes and Gardens), with some slight modifications.


1 3/4 cups gluten free flour (King Arthur is what I used)

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

3/4 cup milk

1/4 cup real butter

3/4 cup fresh or frozen blueberry /blackberry mix and, if desired,

1 teaspoon finely shredded lemon peel into batter.


  1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

Blue 'N Blackberry Pic 1

  1. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) and then fold in berry mixture.

Blue 'N Blackberry Pic 2

  1. Spoon batter (use an ice cream scoop, this is a secret that I learned from my Mom) into prepared muffin cups, filling each 2/3 full.

Blue 'N Blackberry Pic 3

  1. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Yields: 12 muffins

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