Blackberry Muffins

Blackberry Muffins

76
Robin Surland 2

"Yummy and fast enough to make for breakfast!"
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Ingredients

1 h servings 237 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
  2. Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note
  • Also a great way to use up extra berries. Just throw in what you have, you don't need to limit yourself to blackberries. Blueberries, raspberries, or even cut-up strawberries work fine. The brown sugar can be reduced, or even omitted if you prefer a less sweet muffin.

Reviews

76
  1. 93 Ratings

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Most helpful positive review

After reading reviews (dry muffins)and having made muffins with oats as an ingredient (DRY) I made these with the following modifications and they came out very moist and delicious. I cut the ...

Most helpful critical review

Made the recipe exactly as written. It's a very thick batter, and the muffins, although moist, were very dense. Did not get even a hint of the pumpkin pie spice which I thought was going to pu...

After reading reviews (dry muffins)and having made muffins with oats as an ingredient (DRY) I made these with the following modifications and they came out very moist and delicious. I cut the ...

These are realllly delicious! Substituted one cup of white flour for wheat. Very dense and filling! Love it and will be making again :)

Made these today with some fresh blackberries......probably had more like 2 to 2 1/2 cups so I had enough batter for 12 muffins and 1 mini loaf. Delicious!!!

So moist, texture like banana bread. My family loved these and they were super fast to make!

Made the recipe exactly as written. It's a very thick batter, and the muffins, although moist, were very dense. Did not get even a hint of the pumpkin pie spice which I thought was going to pu...

This is a great base recipe. I cut the sugar in half, added a very ripe banana, orange zest, and LOTS more blackberries. Mine were VERY moist.

These were ok - made exactly as written and they were ok - actually a little drier than I expected. May use oil instead of butter next time.

Yum! I also substituted 1 cup of white for wheat flour, and used 1 cup blackberries and 1/2 cup chocolate chips... my new favorite muffin!!

What a tasty recipe! The batter is a great base for any berry. I usually change something about a recipe, but this one was perfect as is! Love it!