It’s a rare occasion when we have only one of our twin grandchildren. Poor little Jackson had to undergo surgery to remove his adenoids. The surgery center was quite a distance from where we live. A 7:30 am appointment meant getting up and out in the early hours of the morning. I was going to keep Ella the day of the surgery anyway and offered for her to spend the night giving Mommy and Daddy the chance to focus on Jackson and have one less wee one to get ready in the early morning.
Having Ella all to myself was a treat. I opted to evoke my grandmother license and do what any responsible, caring, involved grandmother would do. I spoiled the pee-whinin’ stew out of her. We had a story-reading, movie-watching, nail-painting, flip-flop buying and Happy Meal-munching whale of a good time.
Searching the files in my brain for a breakfast food for Ella, the notion of blackberry muffins appealed to me. I’ve never made blackberry muffins nor eaten them. But the idea sounded fabulous while it was still just an idea in my brain. I do believe in the magical powers of blackberries and feed them to my grandchildren every chance I get. Purple is Ella’s favorite color….right now anyway. Blackberries turn batter purple. SCORE!
So, the idea took roots and grew into an actual food that can be eaten.
I slightly modified my basic muffin recipe to accommodate mashed fruit instead of whole fruit. Mashing the blackberries added even more purple to the batter. Plus, the blackberries I grow are the Kiowa variety which make gigantic berries that are too big for muffins.
The little girl loved purple muffins. ANOTHER SCORE!
Jackson made it through his surgery safe and sound. Thank Heavens!
And thank Heavens for little girls who love purple muffins.
Y’all come see us!
yield: 20 standard size muffins
2 1/2 cups self-rising flour (I prefer White Lily)
1 cup sugar
1/2 teaspoon cinnamon
2 cups whole blackberries, slightly mashed
1/2 stick butter, melted
8 ounces sour cream
2 eggs, slightly beaten
2 tablespoons half and half
1 teaspoon vanilla extract
Mix first 3 ingredients in a large bowl.
Stir together mashed blackberries with next 5 ingredients.
Fold wet ingredients and blackberries into dry ingredients. Stir until mixed.
Prepare standard sized muffins tins by spraying with non-stick spray or lining with cupcake wrappers.
Fill tins 2/3 full with batter.
Bake in a 400 degree oven for about 20 minutes or until a toothpick inserted comes out clean.
Cool for 5 minute before removing from pan.
- Blackberry Muffins
- yield: 20 standard size muffins
- 2 1/2 cups self-rising flour (I prefer White Lily)
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 2 cups whole blackberries, slightly mashed
- 1/2 stick butter, melted
- 8 ounces sour cream
- 2 eggs, slightly beaten
- 2 tablespoons half and half
- 1 teaspoon vanilla extract
- Mix first 3 ingredients in a large bowl.
- Stir together mashed blackberries with next 5 ingredients.
- Fold wet ingredients and blackberries into dry ingredients. Stir until mixed.
- Prepare standard sized muffins tins by spraying with non-stick spray or lining with cupcake wrappers.
- Fill tins 2/3 full with batter.
- Bake in a 400 degree oven for about 20 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minute before removing from pan.