How to Make Marionberry Muffins

Marionberries are a variety of blackberry primarily grown in Oregon. These berries are known for their rich flavor and beautiful color. They work very well in muffin recipes, adding sweet and tart flavor pockets to each bite. It is easy to take a basic muffin recipe and make it full of flavor by adding this fresh fruit.

Things You'll Need

• Muffin tin 2 cups flour ½ cup sugar ½ tsp. salt 1 tbsp. baking powder Large mixing bowl 1 cup fresh marionberries Whisk 1 cup milk ¼ cup vegetable oil 2 large eggs 1 tsp. vanilla extract Small mixing bowl ½ cup walnuts or pecans (optional) Spoonula or mixing spoon

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a muffin tin large enough to hold 12 muffins, and set it aside.

2. Mix together the flour, sugar, salt and baking powder gently in the large bowl. Add the marionberries, carefully tossing to coat them with the dry ingredients. Set the bowl aside.

3. Whisk the milk, oil, eggs and vanilla extract in the small bowl until they are well combined.

4. Pour the wet ingredients, slowly, into the dry ingredients in the large bowl. Add the nuts if you are using them.

5. Gently stir the ingredients together with the mixing spoon until they are just combined. There should still be some lumps.

6. Fill each muffin cup in the tin until it is about two-thirds full. Distribute the batter evenly. Bake for 15 to 20 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.

7. Remove from the oven. Allow muffins to cool for five minutes. Then remove the muffins from the pan and allow them to cool on a wire rack, or serve them warm if desired.

Tips & Warnings

• Try experimenting with other flours and sugars to increase the nutritional value of the muffins. Substitute whole-wheat flour, add flaxseed flour to the batter or use unrefined cane sugar. Add a streusel topping or cinnamon to the batter to change the flavor and type of muffin.

• Avoid overmixing the batter. Be sure to mix only until the wet and dry ingredients are barely combined. The muffins will be tough if the batter is mixed too much.

References

• Oregon Raspberry and Blackberry Commission: Marionberry
• King Arthur Flour: Basic Muffins
• Betty Crocker's Cookbook: Bridal Edition; Betty Crocker Editors; 2001