Wild Blackberry and Orange Muffins
This post shares a simple one-bowl baking recipe for Wild Blackberry and Orange Muffins. The recipe was inspired by the discovery of Wisconsin wild blackberries in the author’s farm. The blackberries are smaller and sweeter than store-bought ones. The post also includes tips for baking with kids and freezing blackberries for future use.
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Believe it or not, This recipe is actually a good 5/6 years old. We lived in Black Earth Wisconsin in a 100-year-old farmhouse just outside of town. It’s where Smith Country was created and the idea to share my recipes and creativity with you.
It was our very first summer on the farm and my husband was wondering the land, checking out what was growing, what we wanted to keep (all the milkweed), and what we didn’t want around (goodbye poison ivy). He stumbled on a huge patch of Wisconsin wild blackberries.
If you’ve never seen Wisconsin wild blackberries, this is what they look like.
Things to note:
These wild blackberries are much smaller than the blackberries you get at the store and MUCH sweeter. Some years we get so many I can make jam and muffins. This year, so far, we had a big enough batch for the muffins.
You can freeze your berries as well. If you get a lot of berries freezing is a great way to preserve them for baking or cooking uses. Simply lay them in one single layer on a baking sheet lined with a silicone liner and freeze for about an hour.
About This Recipe
These Wild Blackberry and Orange Muffins are what I like to call an anyone-can-make baking recipe. It uses one bowl for everything (you can also wash out the bowl and use the same one to make the glaze as well). It’s not super complicated and is a perfect one for kids to help with.
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
The great thing about muffins is that there are a lot of Things that kids can help with.
- Measuring the ingredients
- Sifting the dry ingredients
- Mixing the ingredients. This is a great opportunity to teach how to fold in the berries.
Here are the Instructions
Whisk together sugar, butter, & vanilla
Add milk, orange juice & egg(s) and mix until combined
Sift in flour, salt, and baking powder into the liquid ingredients. Then mix until just completely combined
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).
Fill a greased (or paper-lined) muffin tin ¾ full
Bake for about 20 minutes, or until golden and a toothpick comes out clean.
While they bake, make the glaze.
Whisk all ingredients together
Once the muffins are out of the oven…
Dip the top of the muffins into the glaze twice (once hot, once after the muffins have cooled to room temp).
ENJOY and Share!
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If you like this recipe…
Make sure to try my other muffin recipes.
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Wild Blackberry and Orange Muffins
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.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
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
- Preheat the oven to 400°F
- Whisk together sugar, butter, & vanilla
- Add milk, orange juice & egg(s) and mix until combined
- Sift in flour, salt, and baking powder into the liquid ingredients. Then mix until just completely combined
- 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).
- Fill a greased (or paper-lined) muffin tin ¾ full
- Bake for about 20 minutes, or until golden and a toothpick comes out clean. (See notes 2 for mini muffins)
- Let them cool and Enjoy!
Glaze
- 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).
Notes
- 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.
- 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
Nutritional Facts:
These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
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