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Blackberry Muffins Recipe

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5 37
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Blackberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p52

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.

Reviews for Blackberry Muffins

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 2, 2015

"Very good. Used blackberries that were growing by my home"

MY REVIEW
Reviewed Mar. 14, 2015

"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."

MY REVIEW
Reviewed Nov. 18, 2014

"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!!!"

MY REVIEW
Reviewed Aug. 8, 2014

"Just made mini muffins and we loved them (14 minutes). I can not wait to get more berries to try and freeze some."

MY REVIEW
Reviewed Jul. 5, 2014

"Very easy to make, and delicious - the muffins were light! Great use of my wild blackberries! I wish I could add a picture!"

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