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This post gets all sappy…so skip ahead to the recipe if you prefer.
When someone painstakingly picks black raspberries for you, of course you have to find a way to use them! It doesn’t hurt when that someone is your “sort of but not really adopted teenage daughter who is scarily now 21 and not a teenager anymore!”.
Eight plus years ago, I met this wonderful neighbor of mine. At 12, most kids want to hang out with their friends and not grownups.
I can’t remember why she came over the first time, but once here, she discovered our bookcase. Turns out she was a reader, and a crazy advanced one at that. She started borrowing books from our 100 Greatest books ever written set. Fancy leather bound books with gold edging on the pages, like War and Peace. I still haven’t even read that one.
Since we are still getting to know each other, you don’t know what it means when I allow someone else to borrow a book. I am neurotic about MY books. (Don’t tell my husband, but I claim all of them. If it is in the house, it is mine, even if I have not read it.)
At first, she was allowed to read them only if she came here.
I thought that would be a deterrent, but instead, I had a teenager spend hours at a time in my living room just reading a book. It was awesome. 😀
Eventually, I caved and occasionally let her take them across the street, under severe loss of limb threats. Funny thing though, she kept coming around.
As time went on, she would actually come over just to hang out. Not having children of my own, I was taken by surprise by this for the longest time.
Somewhere along the way, I met her parents and brother. I met her grandmother at a garage sale I had first, but it’s true, I met her before I even met her mom.
I still feel blessed to think that her family was willing to trust me with her. Now, I am extra lucky, as I her mom is one of my closest friends (and unofficial blog editor). I couldn’t have asked for a better adopted family and willing taste testers for recipes.
She has one year left of college, and I miss her like crazy when she is gone. She is home for the summer though, which is good, because we get to do things like see Kinky Boots at the Muny.
It has been an adventure having such an amazing neighbor, and I am truly grateful.
(For the berries of course. What else would it be for?)
Right, so sappiness aside, it’s time to use these berries.
I thought muffins seemed an appropriate use for wild black raspberries. 😊
Baked goods are like a family. Each ingredient has its own personality, but together they make something truly sweet.
I wanted to find a recipe that showcased the berries without being too sweet.
I found a raspberry muffin recipe that worked perfect for that.
I did decide to add buttermilk in place of whole milk in the recipe. I don’t keep buttermilk on hand, but I do always have buttermilk powder. (I get mine here, but you can find it in some grocery stores.)
I added the powdered buttermilk to my dry ingredients before I whisked them.
I put the water, egg, and vanilla in a separate bowl and whisked it all together.
I measured out a cup and a half of black raspberries.
Melted butter is added to the dry ingredients first.
Then the wet ingredients are added.
Before the berries were carefully folded in, I tossed them in a bowl with some flour. This helps prevent them from sinking to the bottom of the batter in the oven.
Next was to fold in the berries.
Since the batter was to be divided even among 12 muffin cups, I did not use a scoop. (I use my scoops for everything! Don’t believe me? Check out how I make cake pops, my cranberry chocolate chip cookies, and even some of my scones.)
Before putting them in the oven, I sprinkled sugar on top of the batter in each cup. This gave the finished muffins a nice sugary crunch.
The muffin liners were more than ¾ full, but none of them overflowed in the oven.
The result were 12 delicious muffins filled with wild black raspberry goodness.
I guess I should share some with the berry picker. 😉
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Black Raspberry Muffins
*If using buttermilk powder instead of regular buttermilk, add 18 g buttermilk powder to dry ingredients and 6 oz, plus 1 1/2 tsp water to egg/vanilla mixture.
- 254 g – all-purpose flour
- 100 g – granulated sugar, plus more for sprinkling
- 2 tsp – baking powder
- 1/4 tsp – salt
- 113 g – unsalted butter, melted (1 stick)
- 3/4 cup – full fat buttermilk*
- 1 – egg, large
- 1/4 tsp. – vanilla extract
- 1 1/2 cups fresh wild black raspberries (or fresh raspberries)
- 36 g – all-purpose flour
To make the muffins:
- Heat oven to 400 F. Line a 12-up muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
- In a medium bowl, combine the larger portion of flour, sugar, baking powder, and salt..
- Add the melted butter and combine.
- In a second bowl, whisk together the buttermilk*, egg, and vanilla.
- Gradually add the liquid mixture to the flour mixture and stir until just combined; the batter will be lumpy.
- Toss the berries with the remaining flour in a bowl.
- Gently fold the berry mixture into the batter.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the batter with sugar. (For a crunchier texture, use a coarser grain sugar.
- Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Transfer to a wire rack to cool for 10 minutes. Serve warm.
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Amy, I think the vinegar and milk combo works great too! I have done that for recipes as well. :)…
This looks super yummy! I’m wondering how blueberries would do, or blackberries. I usually make my buttermilk using vinegar &…
I made these – it worked great!
2 thoughts on “Black Raspberry Muffins & Memories”
This looks super yummy! I’m wondering how blueberries would do, or blackberries. I usually make my buttermilk using vinegar & milk, maybe I should consider the dry?
Amy, I think the vinegar and milk combo works great too! I have done that for recipes as well. 🙂 The recipe is less sweet than what I typically think of for a blueberry muffin, but that doesn’t mean they won’t work just as well. If you like the muffins a little sweeter, then I would add another tablespoon or two of sugar (about 25 grams). As for blackberries, their tartness would also be excellent in these muffins.