Blackberry Muffins
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 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blackberries
Reviews
I made these using fresh blackberries and added a little more extra just because my husband and I LOVE them. These muffins didn’t disappoint. In fact, all dozen were gone within 48 hours. I can’t wait to make these again! It’s such a simple recipe, but less really is more sometimes.
I made these tonight, absolutely wonderful! I made extra large muffins, baked them at 350 for 35 minutes, with another 10 minutes oven off with the door open.. The recipe made 6 extra large muffins.
These turned out so well and everyone love them. I have been told that I need to make more...today????
I'm a 17 years old with no experience, had a handful of spare blackberries and you know what? Did exactly as the recipe said and it worked, muffins were delicious :) Very simple, thankfully i had all ingredients at home
(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.
Absolutely the best! I added vanilla as others suggested. I used the large blackcap berries, so I did chop them up a bit first.
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!
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!
Made as stated but cut the blackberries in half. Next time I would add some vanilla.I got 12 muffins from this recipe.
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.