Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blackberry orange muffins image finished muffins one cut in half to show all the berries in side. The muffin is sitting on a white porcelain plate.

Wild Blackberry and Orange Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

These Wild Blackberry and Orange Muffins yummy muffins are a perfect nod to summer in Wisconsin. A simple recipe that you can make and enjoy with everyone.

Ingredients

Units Scale

Muffins

  • 1/2 cup granulated sugar
  • 4 Tbsp melted butter
  • 1 Tbsp vanilla extract
  • 1/3 cup orange juice
  • 1/3 cup milk
  • 1 large egg ((or 2 medium eggs))
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp of salt
  • 2 cups wild black raspberries (See Notes 1)

Orange Glaze

  • 1/3 cup orange juice
  • 1 cup powdered sugar

Instructions

Muffins

  1. Preheat the oven to 400°F
  2. Whisk together sugar, butter, & vanilla
  3. Add milk, orange juice & egg(s) and mix until combined
  4. Sift in flour, salt, and baking powder into the liquid ingredients. Then mix until just completely combined
  5. Gently add and fold in black raspberries (if you use larger berries you will need to lightly cover them with flour, then add them to the mixture).
  6. Fill a greased (or paper-lined) muffin tin ¾ full
  7. Bake for about 20 minutes, or until golden and a toothpick comes out clean. (See notes 2 for mini muffins)
  8. Let them cool and Enjoy!

Glaze

  1. Whisk all ingredients together. Dip the top of the muffins into the glaze twice (once hot, once after the muffins have cooled to room temp).

Equipment

Notes

  1. If you can’t find wild black raspberries, with store-bought. You might need to cut them in half as they will likely be much bigger than wild raspberries. Conversely, leave them whole. Especially if you enjoy those large “pops” of raspberries. 
  2. You can also make mini muffins. Simply fill a mini muffin tin 3/4 full and bake for 10 min, or until golden and a toothpick comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 211
  • Sugar: 21
  • Sodium: 310
  • Fat: 5
  • Saturated Fat: 3
  • Carbohydrates: 39
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 26

Did you make this recipe?

Share a photo and tag @jenngiamsmith on Instagram and use #jenngiamsmith

I can't wait to see what you've made!

Find it online: https://www.jenn-smith.com/recipe-blackberry-orange-muffins/