Blackberry Muffins

Name: Blackberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/2 dozen.
Ingredients: 1/2 cup butter, softened; 1-1/4 cups plus 1 tablespoon sugar, divided; 2 large Nellie’s Free Range Eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 2 cups fresh or frozen blackberries

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

Ingredients

1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 large Nellie’s Free Range 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

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

Originally published as Blackberry Muffins in Holiday & Celebrations Cookbook 2002

Reviews

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Average Rating:

Caroline

Sep 6, 2017

(Experienced baker) Very nice, easy recipe. The preparation results in a cake-like batter. I added a touch of both vanilla and lemon zest, which added enough zing that I believe the original batter might have been rather bland. Because blackberries are so fragile, I pre-froze them, after cutting large ones in half, and coated them with 1 tsp of flour before folding in. I am going to bake them again using 2-1/2 cups frozen berries because they weren't quite "berry" enough, but I think that many fresh berries might be too much. In one muffin, all the berries migrated to the edges of the cup; otherwise distribution was even and normal. Naturally, the first one I cut into for my hubby was the migrated one! My changes: Lemon and vanilla; reducing sugar to 1 cup; swirling 1/2 tsp of homemade blackberry sauce on each top before baking; using pearl sugar instead of granulated on top.
Sheila

Sep 3, 2017

Absolutely the best! I added vanilla as others suggested. I used the large blackcap berries, so I did chop them up a bit first.
Charlie

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!
Rebecca

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!
honeybr

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.
mamaknowsbest

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.
gwenpstanley

Sep 2, 2015

Very good. Used blackberries that were growing by my home
ldever40

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.
seattlegranny

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!!!
STippen

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.