Blackberry Muffins

Blackberry Muffins

75
Robin Surland 2

"Yummy and fast enough to make for breakfast!"

Ingredients

1 h servings 237 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note
  • Also a great way to use up extra berries. Just throw in what you have, you don't need to limit yourself to blackberries. Blueberries, raspberries, or even cut-up strawberries work fine. The brown sugar can be reduced, or even omitted if you prefer a less sweet muffin.
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Reviews

75
  1. 92 Ratings

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After reading reviews (dry muffins)and having made muffins with oats as an ingredient (DRY) I made these with the following modifications and they came out very moist and delicious. I cut the ...

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

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!!!