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Crowd-Pleasing Blackberry Muffin Recipe for Camping

Tender, not-too-sweet blackberry muffins baked in individual foil packets over a campfire or in a camp Dutch oven. The secret to avoiding soggy bottoms? Toss the berries in a little flour before folding them into the batter.
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Ingredients Method

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.5 cup milk (or buttermilk for tang)
  • 0.25 cup unsalted butter or neutral oil melted
  • 1 teaspoon vanilla extract
  • 1 cup blackberries fresh or frozen, not thawed
  • 1 tablespoon additional flour for tossing berries

Method
 

  1. Prep your campfire or camp stove: Build a small fire and let it burn down to hot coals (no flames). If using a camp stove, set it to medium-low heat.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the egg, then stir in the milk, melted butter or oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined—a few lumps are fine. Do not overmix.
  5. In a small bowl, toss the blackberries with the additional tablespoon of flour until lightly coated. Gently fold the floured berries into the batter.
  6. Cut six squares of heavy-duty aluminum foil, each about 8x8 inches. Lightly grease the center of each square with butter or oil.
  7. Divide the batter evenly among the foil squares, placing a generous spoonful in the center of each. Fold the foil into tight packets, leaving a little room at the top for the muffins to expand.
  8. Place the foil packets directly on the hot coals or on the grate over low heat. Cook for 18-22 minutes, rotating the packets halfway through. For a camp Dutch oven, arrange packets on the lid or a trivet inside the preheated oven and bake with 6-8 coals on top and 4-5 underneath for 20-25 minutes.
  9. Carefully open one packet to check doneness—a skewer inserted into the muffin should come out clean. Let the packets cool for 2-3 minutes before opening fully. Serve warm directly from the foil.