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Blackberry Muffins

Blackberry Muffins

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
Robin Surland

Robin Surland

Yummy and fast enough to make for breakfast!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
  2. Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

Mrs. Love
14

Mrs. Love

9/8/2011

Made these today with some fresh blackberries......probably had more like 2 to 2 1/2 cups so I had enough batter for 12 muffins and 1 mini loaf. Delicious!!!

Jen S.
14

Jen S.

6/17/2011

These are realllly delicious! Substituted one cup of white flour for wheat. Very dense and filling! Love it and will be making again :)

wymama
13

wymama

5/29/2011

So moist, texture like banana bread. My family loved these and they were super fast to make!

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