Blackberry Muffins Recipe
- 1/2 cup butter, softened
- 1-1/4 cups plus 1 tablespoon sugar, divided
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 cups fresh or frozen blackberries
- 1. In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
- 2. Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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.
Reviews for Blackberry Muffins
"Great recipe! Made as directed with one cup fresh berries. Very light, cupcake like muffin. Devoured within two days, good warm or next day. Used paper lined cupcake wrappers. Looked beautiful. Recipe can be altered to accommodate different berries! As a volunteer food editor for Taste of Home I enjoy recipes that use simple ingredients that I easily have on hand."
"Very good. Used blackberries that were growing by my home"
"These were good but need vanilla. Next time I make them I will add more berries, and a little more sugar too. And I'm not fond of baking at 375 so I recommend 350 oven for a little longer."
"I was looking for a simple but tasty blackberry muffin recipe and stumbled upon this one. It is easy, most ingredients you have in your kitchen, and they are delicious. I had blackberries in my freezer I picked out of our yard in the fall in the Cascades in Wa. It only calls for 2 cups, but believe me when I say they are so many bites of your berry it is unbelievable. I tried regular and large muffins and found the regular ones were much better in many ways. I cooked this recipe in the Wolfgang Pressure Oven and it was mouth watering! Like any recipe, adjust to your health needs accordingly and test it. My next batch will be made with coconut sugar. You will not be disappointed in this one!!!"
"Just made mini muffins and we loved them (14 minutes). I can not wait to get more berries to try and freeze some."
"Very easy to make, and delicious - the muffins were light! Great use of my wild blackberries! I wish I could add a picture!"
"Excellent. Easy and delicious. I have also used peaches (chopped) and raspberries. All were great!"
"I made these today. A batch of blackberry and a batch of blueberry. Very Good. Tho we have to watch our cholesterol I had to adapt a bit. Used Smart Balance instead of butter. Only used 1 cup of sugar and half of that was sweetener. For the salt, I used No Salt. *****"
"What a pain to sign up! I had to put a rather rude fake address in. Like I'm going to give my real address and suffer with crap mail!Other than the messed up sign up sheet, these muffins rocked! I added less than a cup of sugar, and half end the berries, but the were moist and addictive! My kids loved hem too!"
"Perfect blackberry muffins. Soft, moist, and the perfect amount of blackberries and butter and sugar. Great combination and delicious."
"These were amazing! I used brown and white sugar instead of all sugar. I made a topping for them with butter, sugar and flour. They are really good. Such a wonderful starting recipe for a variety of flavors. Thank you!!"
"A Perfect Simple Taste!"
"Awesome! Very moist. I could have used a little less sugar and they still would have been yummy. We followed the instructions step by step and both my daughters loved them! Thanks for posting ."
"YUM! Even my kid who usually eats around the fruit in muffins ate these without complaining. Reduced sugar to 1 c. in the muffins and used turbindado sugar sprinkled on top for a nice crunch."
"Delicious recipe!! Made 1/2 of the recipe which yielded about 6-7 regular sized muffins (all husband and I can handle) and they were all gone by the end of the day. I followed the recipe with my only changes being using a slight bit less sugar (just didn't heap it, still used an appropriate amount) and using slightly less berries (mix of black & blueberries). The sugar top made each muffin deliciously crispy and I even melted a touch of butter and drizzled it on top and let cool before serving. YUM. Can't wait to make again."
"I loved this recipe. I followed it step by step. The only thing I will do different next time is reduce the blackberries and cut them in half first. This was very moist, perfectly sweet and tasted amazing with butter brushed on it."
"These are so moist and delicious."
"The flavor is wonderful. Mine don't color up though. The tops are white and the bottoms are almost burnt. It may be my pan so I'll try again."
"Excellent muffin! Modifications were minor. 350 convection oven, less than 1 cup of sugar and less than 2 cups of blackberries. Outstanding! Thank you!"
"Really fantastic muffin! Thanks Julee. My only modifications are: overn temp was 325 (I have convection oven) and a little less than one cup for sugar and a little less blackberries too. Outstanding! :)"
"So yummy! definitely a keeper. These were the best muffins I have ever made."
"I made the recipe exactly as written with fresh picked blackberries and it was wonderful! Very moist and flavorful. I think it would work well with just about any berry. Definitely a keeper!"
"I didn't have butter so I used 1/2 cup of unsweet applesauce instead and they turned out wonderful! Had a lot of wild blackberries, so I used a little more than called for :)"
"I added 2 tsp of lemon zest to this recipe, and made a topping of 4 tbs. unsalted butter, 1/3 C. flour, and 1/2 c. sugar. They go fast!"
"These muffins were great! Used fresh blackberries & my family all loved them!"
"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!"
"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."
"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."
"This recipe is AWESOME!!! Highly recommended, and try if you can to use fresh blackberries!! YUM!!!"
"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."
"BEST MUFFINS EVER!!!!!! THEY ARE SOOO GOOD!!!! LOVE THEM!!!!!"
"My husband loves this recipe. I will probably add a crumb topping next time instead of just the sugar."
"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. :)"
"These are so yummy and moist! I sprinkled with a cinnamon/sugar mix instead of plain sugar. The hint of cinnamon is delicious!"
"Very good!! Mine were top heavy from me overfilling, but still turned out delicious!!"
"Tasted good! I should have cut up the blackberries though, they were pretty big."
"Great muffin, but I think they were too sweet for my taste, so I will back off to 1c. sugar next time. I also used buttermilk...yum!"