Blackberry Muffins

Blackberry Muffins

64 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
Robin Surland
Recipe by  Robin Surland

“Yummy and fast enough to make for breakfast!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

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 (64)

Rate This Recipe
Jen S.
14

Jen S.

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

Mrs. Love
13

Mrs. Love

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!!!

wymama
12

wymama

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

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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