Read reviews (23)
Rate recipe
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. —Julee Walberg, Carson City, Nevada
Nutritional Facts 1 serving (1 each) equals 172 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blackberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p52
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 01, 2012 by Doccy
My boys thought these had too many blackberries, but I thought they were just right. I added 1 T of lemon juice to the recipe and it was wonderful!
Reviewed on Feb. 26, 2012 by jenniferisnice
YUM! What a perfect muffin base. This should prove delicious no matter what kind of muffins I make ... blueberry, chocolate chip, and all the rest.
Reviewed on Feb. 02, 2012 by intlanne
Muffins were very tasty warm. I cut the blackberries in half which seemed to help them settle better with the batter. I also cut back to 1 cup on the sugar and didn't sprinkle sugar on top.
Reviewed on Sep. 26, 2011 by nizzlyniz
This recipe is AWESOME!!! Highly recommended, and try if you can to use fresh blackberries!! YUM!!!
Reviewed on Aug. 14, 2011 by martinna
These turned out great, very moist and nice berry flavor. I used just under a cup of sugar and they are plenty sweet. The only thing we didn't like are the seeds in the berries, which I know is unavoidable. Next time I'll add some nuts to help add some crunch and mask the seeds when you take a bite. Thanks for sharing a great recipe.
Reviewed on Jul. 31, 2011 by JVerd777
BEST MUFFINS EVER!!!!!! THEY ARE SOOO GOOD!!!! LOVE THEM!!!!!
Reviewed on Jun. 06, 2011 by deajoh
My husband loves this recipe. I will probably add a crumb topping next time instead of just the sugar.
Reviewed on May. 19, 2011 by dwoodroof
I absolutly loved them, my girls helped me make them ... we did cut the berries in half ...and they were great. We are planning to make them again soon. :)
Reviewed on Sep. 16, 2010 by deltatoolgirl
These are so yummy and moist! I sprinkled with a cinnamon/sugar mix instead of plain sugar. The hint of cinnamon is delicious!
Reviewed on Aug. 21, 2010 by tapanga79
Very good!! Mine were top heavy from me overfilling, but still turned out delicious!!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013