Blackberry Muffins Recipe -
Blackberry Muffins Recipe
  • READY IN 1 hr

Blackberry Muffins

Recipe by  

"Yummy and fast enough to make for breakfast!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Apr 18, 2012

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 oats to 1/2 a cup and added 3/4 a cup more of fresh blackberries and 1/2 cup mini chocolate chips. Baking time was 17 min in my oven. YUMMY!

Most Helpful Critical Review
Jun 16, 2011

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 put this one over the top. My apologies to the recipe writer because I know this had all 5-star ratings, but we were disappointed.

Jun 17, 2011

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

Sep 08, 2011

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!!!

May 29, 2011

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

Feb 27, 2012

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.

Aug 23, 2011

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.

Jul 20, 2011

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!!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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