Blackberry Muffins Recipe

5 41 42
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Blackberry Muffins Recipe

Read Reviews
5 41 42
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups plus 1 tablespoon sugar, divided
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blackberries

Directions

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.
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 each: 172 calories, 6g fat (3g saturated fat), 38mg cholesterol, 172mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 3g protein.

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  • 1/2 cup butter, softened
  • 1-1/4 cups plus 1 tablespoon sugar, divided
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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.
Originally published as Blackberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p52

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Reviews forBlackberry Muffins

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Charlie User ID: 9233997 271669
Reviewed Aug. 12, 2017

"I used 3/4 cup of the wild blackberries growing in our Oregon neighborhood, also substituted canola oil for the butter, used whole wheat pastry flour instead of white flour and reduced the sugar to 1/2 cup. Perfectly light muffins with the perfect degree of sweetness!"

MY REVIEW
Rebecca User ID: 9229827 270160
Reviewed Jul. 30, 2017

"Absolutely wonderful! I did add a tsp of vanilla...and they are pretty sweet, so a more health conscious person COULD cut the sugar....but I didn't and my family raved!"

MY REVIEW
honeybr User ID: 151770 256137
Reviewed Oct. 30, 2016

"Made as stated but cut the blackberries in half. Next time I would add some vanilla.

I got 12 muffins from this recipe."

MY REVIEW
mamaknowsbest User ID: 5826120 242275
Reviewed Jan. 22, 2016

"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."

MY REVIEW
gwenpstanley User ID: 8459939 232183
Reviewed Sep. 2, 2015

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

MY REVIEW
ldever40 User ID: 8292490 222784
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
seattlegranny User ID: 8103044 47068
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
STippen User ID: 1675286 126760
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
LCHOLT71 User ID: 7877120 61866
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!"

MY REVIEW
Sophiegirl04 User ID: 7868304 67025
Reviewed Jun. 28, 2014

"Excellent. easy and delicious. I have also used peaches (chopped) and raspberries. All were great!"

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