Confession: when I started writing and marketing for Weaver’s Orchard in 2011, I had trouble spotting the difference between a blackberry and a black raspberry. With some patience, helpful feedback and taste-testing, eventually I learned that each has a distinct look and taste.
Here’s what blackberries look like:
And here are black raspberries:
A few tips for distinguishing them:
- Blackberries are larger and longer.
- Blackberries have a delicate core, while black raspberries are hollow.
- Blackberries are often described as shinier.
To me, blackberries taste more like jam: a tart flavor that instantly wakes up your tastebuds. That’s why they’re perfect in muffins–because muffins are like bread with the jam already mixed in.
I’ve been making this blackberry muffin recipe since… well, since before the days I knew how to distinguish between blackberries and raspberries. So originally, I probably botched the recipe and made them with black raspberries instead.
Once you can spot the difference between these fruits, it’s quite an easy and flavorful recipe, and making it with yogurt allows you to reduce the amount of oil needed. Bring these blackberry muffins to your next brunch!Print
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 12 1x
- 2 cups flour
- 2/3 cup brown sugar or cane sugar
- 3 teaspoons baking powder
- 1/4 teaspoon cardamom or nutmeg
- 1 pint blackberries
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3/4 cup vanilla yogurt
- Preheat oven to 350 degrees.
- Mix flour, sugar, baking powder and cardamom in a large bowl. Add berries and mix until coated with flour.
- Mix yogurt, milk and oil in a small bowl.
- Add to dry ingredients, stirring until just moistened.
- Bake 20-25 minutes until slightly golden.