There are tons of blackberry weeds growing around my house, so I can take as many as I want. I always have some but I always make jam, which gets boring. So I thought that if I made muffins, then the kids would enjoy them too. I looked online and found an American recipe that I rearranged and tried making.The temperature and baking time depend on the oven being used, so adjust as needed.This is just the amount of blackberries that I usually use, but feel free to decrease if you want.In the recipe that I used as reference, it used frozen blackberries. Recipe by Bobiaba-

Makes 12 muffins

This is a yummy recipe for when you've got extra berries in your fridge. I used a mix of blueberries, blackberries and strawberries. They are tasty with or without the glaze...I left mine unglazed this time around. Recipe adapted from : Sallysbakingaddiction.com

Using fresh blueberries, enjoy the burst of sweet and tart flavors, combined with a crispy topping and soft muffin base. Delicious and not too heavy. Also, feel free to visit the Woman's Kitchen Facebook page!

I had frozen blueberries on hand.Since I filled the muffin molds to the brim to make them voluminous, this recipe made 5 muffins (If you bake in paper muffin cups, they will overflow, so divide the batter into 6)Use a whisk to thoroughly mix the ingredients until Step 3, then briskly fold in the flour and milk with a rubber spatula.If you have leftover crumble, you can keep it in the freezer. Recipe by KaoRi

Hello everyone and welcome to Klo's world! Today, we have a new recipe for the treats we love so much: blueberry muffins. The classic combination of muffin batter with blueberries requires finding fresh ones, of course. As always, you can use silicone muffin cups or a muffin pan. Today, I used a pan, so before pouring the batter, I placed paper liners. Like all my muffin recipes, you'll get a soft and fragrant batter, this time with an extra tangy note from the blueberries. In this version, I added a crunchy topping that will make them even more delicious. If you like, you can use this technique with all muffins. Try them and let me know in the comments.

Whenever I get fresh blueberries, I bake this savory muffin. The combination of crunchy streusel topping, light cake, and blueberries makes people eat one after another... :)

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 muffin)Per Serving: 66 calories; 1g protein; 0g fat, 15g carbs (13 carbs: 1 protein)Recipe = 0 servings of vegetables, 4.5 servings of fruit (0 vegetable per serving, 0.5 fruit per serving)*This recipe is from