Delicious and quick enough to prepare for breakfast!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 1 cup milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup packed dark brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups fresh blackberries
- ¼ cup turbinado raw sugar
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 252 mg |
| Sugars | 24 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Best berry muffins I’ve ever made – and for my taste, the best muffins! Slightly crispy-crunchy on top, super moist and delicious inside. I’ve already made two double batches and everyone loves them.
Delicious, but sticks to muffin wrappers so bad that half the muffin is lost I’ve made this recipe a few times and it’s happened every time
I made it into a loaf bread. Set temp. to 375 and baked 45 min to an hour
I didn’t have pumpkin pie spice, so I used nutmeg. They turned out very yummy!!
Yum! I followed Karen1234’s recipe but I think even less time might be warranted. Made 20 muffins.
Great tasting muffins. I added a little oat bran =)
I loved this!!!
I made these with 3 tbsp of coconut oil instead of butter and I used all purpose flour instead of wheat. They were so good! Moist and sweet. Delicious.
Loved them. I used cinnamon instead of the pumpkin spice and instead of the 1/4 cup of sugar I used molasses they were perfect and not to sweet, also sprinkled sugar on the top before baking
I made them in mini foil muffin cups, baked 17 minutes
Wonderful and so quick & easy. Great use of fresh fruit when you buy a little too much.
I have made these muffins many times. very first time I used fresh blackberries. turned out dry. now I only making out of frozen ones and turns out moist. I’m also going to try to replace 1 cup flour with spelt and other 1 cup with different seeds and chocolate chips.
After reading the reviews, I used 2 eggs and 3 tbsp more brown sugar. I used 2 cups blackberries and subbed sour cream for the milk. I will make again. Moist but not sweet enough.
This was a great way to use fresh blackberries we picked earlier in the day! I did cut the blackberries since they were large and I wanted to make sure they were dispersed fairly evenly. I also used one cup of whole wheat flour and one cup of all purpose flour instead of two cups of all purpose flour. The recipe made more than 12 muffins (I did not want to risk overfilling the tin) so I made several mini muffins with the remaining batter. These muffins were hearty and made a good breakfast the next morning.
These muffins are delicious and a rich tasting low fat option . I upped the spice to 1 1/2 teaspoons. Batter was a bit dry, so needed a bit of milk added to moisten it. Makes 12 reasonable size muffins. Freezes well ( if there are any left)! Thanks for sharing!
I made these with fresh Blackberrys that I picked from my yard and they were wonderful.. My Husband said he wouldn’t change a thing with the recipe .
Made this recipe yesterday and my children woke up this morning begging me to make another batch.
My first time making blackberry muffins & using this recipe. Yummy! Moist, flavorful & satisfying! I doubled the recipe & added 1 t almond extract (just because I like almond flavor with berries), in addition to the required vanilla. It made 24 mini & 18 regular muffins. I started breaking the fresh berries in half after mixing it all together since I was filling mini ones. I wanted to be sure every muffin got some berry in it. It worked very well!
As others have stated made some changes: 1/2 c of brown sugar, 1 Cup plus 1/8 C milk, 1/4 teaspoon of nutmeg and 1/2 teaspoon of cinnamon (my husband loves cinnamon) and baked at 375 for 22 minutes. They came out delicious, but since had to make changes it changed the rating.
This is probably my all time favorite muffin recipe! I think it would work with a variety of other berries, also. And it makes a large batch, which is good because they go fast in my household, and are popular with my friends as well!
Thsee are fantastic! SO easy to make. Moist and dense. I used HUGE berries, and evaporated milk. I used all purpose flour and the non-fancy ingredients from my pantry. I cooked the muffins for less than 22 minutes. (Until the knife was “almost” clean). I let them rest for less than 1 minute, and removed them from the muffin pans so they didn’t continue to cook. I laid the muffins on the rack sideways to cool. I served them warm with meled butter on top, and on the plate I added warm cream cheese sprinkled with cocoa, garnished with 2 huge berries.