Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart 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

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: 40 minutes
  • Yield: 12 muffins

Ingredients

Scale

Muffins

Orange Glaze (optional – See Notes 2 for substitute)

Instructions

Muffins

  1. Preheat the oven to 400°F
  2. Whisk together cane sugar, unsalted butter, & vanilla extract
  3. Add 2% milk, orange juice & egg. Mix on low with a handmixer until combined
  4. Sift in all-purpose flour, kosher 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 (if you choose to use sugar crystals, add them HERE)
  7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

If making the glaze…

  1. While the muffins are baking, prepare the glaze by whisking together the orange juice and powdered sugar until smooth.

  2. Once the muffins are done, let them cool for a few minutes. While still warm, dip the tops into the glaze. Allow them to cool completely, then dip again for a thicker glaze, if desired.

Equipment

Notes

  1. If you can’t find wild black raspberries, you can use cultivated berries at a 1:1 ratio. You might need to cut them in half as they will likely be much bigger than wild raspberries. 
  2. Instead of making an orange glaze, top it with some Sugar Crystals (about ¼ cup should be enough for all the muffins).
  3. Mini Muffin baking times: Simply fill a mini muffin tin 3/4 full and bake for 10 min, or until golden and a toothpick comes out clean.
  • Author: Jenn Giam Smith
  • Prep Time: 10 minutes
  • cooling time: 10
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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