Total TimePrep: 15 min. Bake: 20 min.
- 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
- 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 Facts1 each: 172 calories, 6g fat (3g saturated fat), 38mg cholesterol, 172mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 3g protein.
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.
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.
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!
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!
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.
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.
Sep 2, 2015
Very good. Used blackberries that were growing by my home
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.
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!!!
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.
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