Comments on: Black Raspberry Muffins

By: Neesha

Neesha — Tue, 22 Nov 2011 05:57:22 +0000

Oh! And I added about 1/8 tsp of ground cinnamon, delish!

By: Neesha

Neesha — Tue, 22 Nov 2011 04:17:51 +0000

I’m not usually one for making fruity baked goods (I’m much more a fan of the many different variations of chocolate and peanut butter), but the boyfriend’s love of berries convinced me to make these. And WOW they are amazing! The delicious combo of the slightly sour berries and the sweet and fluffy cake is mouth watering!
I used frozen mixed berries instead of black raspberries, but I’ll definitely keep my eye out for some for next time.

By: Sonie

Sonie — Thu, 18 Aug 2011 14:21:11 +0000

Who are you people? You’ve never heard of black raspberries? They grow wild all over the place in Michigan. This year we picked about 6 lbs of them, probably more, from the wild ones which grow in our small yard. I just don’t cut them down and they grow like weeds. You wouldn’t believe the berries! It was a bumper crop this year. My muffins are in the oven right now so I can’t comment on those yet. I can’t get enough fresh black raspberries and apparently I don’t have teeth with crevices where they get stuck. It’s never been a problem for me…yay me! lol

By: jackie

jackie — Tue, 16 Aug 2011 18:45:06 +0000

These are wonderful. I make them all the time with the kids in my daycare. Nice easy recipe for my school agers to read and easy for the little ones to mix. The kids just love them. I have passed the recipe on to another daycare providers and her kids loved making them and eating them. Thank you for sharing your recipe with us.

By: Kali

Kali — Mon, 15 Aug 2011 11:42:03 +0000

Thank you so much for sharing this wonderful recipe!! A new favorite in our house! We spend hours scavenging for these wonderful berries while they are in season and I am always searching for a recipe worthy of them..usually very disappointed! These are, hands down, the BEST muffins I have ever had! The sweetness was perfect, enhancing the flavor of the berries without leaving their natural sweetness behind. I thought about adding mini semisweet chips but it is completely unnecessary..wouldn’t change a thing! Thank you, thank you,thank you!!!

By: It’s Black Raspberry Time! « Becoming Megsie…

It’s Black Raspberry Time! « Becoming Megsie… — Fri, 15 Jul 2011 14:10:51 +0000

[...] (Recipe here, from Joy the [...]

By: Michael

Michael — Mon, 20 Jun 2011 03:14:51 +0000

This year has been an amazing bumper crop for black raspberries at my place. After we picked every bit of three cups of them in one day, we were trying to figure out what to do with too much of a good thing. My daughter suggested I try making muffins again, even though my first attempt left a lot to be desired.

I went on the hunt for a recipe, turned up this one, and made a double batch. It didn’t take long to whip up the batter, and they came out really well. They have an excellent texture, with just enough sweet fluffy breadiness wrapped around the berry goodness to make the perfect mouth-watering morsel.

I’m going to keep this recipe on-hand, and I plan to make several batches of muffins this season as the black raspberries transition into wineberries and blueberries and blackberries. We should have plenty of nutritious deserts ahead!

By: Meg

Meg — Sun, 19 Jun 2011 01:17:04 +0000

I have 4 bags of frozen black raspberries hanging out since last summer… hoping they will be good in muffin form!! :)

By: Loretta Mickey

Loretta Mickey — Fri, 17 Jun 2011 18:29:31 +0000

Blackberries are also grown in the United States. I live in Pennsylvania and grow both in my
yard. Black raspberries mature in June/July where blackberries are more end of July to August.

Two different flavor tastes.

By: Jamie Hein

Jamie Hein — Fri, 19 Nov 2010 23:09:47 +0000

I made these with frozen red raspberries. These are so easy to make! My hand mixer is broken so for now I can not make anything requiring one.