Black Raspberries remind me of growing up and spending so much time with Gram… picking the berries, then she’d bake pies. I just happened to have a bag in my freezer and thought using them in muffins sounded so good and they were. My family loved them. Great for breakfast, snack time or anytime.
I’m a sucker for treats warm out of the oven. But really, who isn’t!? One of my favorite things to burn my mouth on is muffins fresh out of the oven. I thought I’d treat myself to some classic blueberry muffins, but when I saw frozen black raspberries in the grocery store, classic blueberry went right out the window. The raspberries add loads of flavor and tons of sexy purple black coloring. These muffins are perfect, fresh out of the oven for a weekend breakfast, and then freeze well for a mid week breakfast treat. And I sure do like my breakfast treats. I can’t help myself.
Try these muffins with any berry, fresh or frozen. Well… hold back on the frozen strawberries. They’re too big. But blueberries, raspberries, blackberries, or any combination you think is festive and inviting. Go nuts and show off your muffin stylings!
- 1/2 c each – buttermilk & 2 % milk
- 1 egg
- 3 1/2 Tbsp melted. butter
- 1/2 tsp vanilla extract
- 2 c flour
- 1/4 c sugar
- 1/8 tsp cinnamon
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 c white chocolate chips
- 1 1/2 c black raspberries – I used frozen
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