Blackberry muffins

Blackberry muffins

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Servings: 4-6
  • About This Recipe

    “If you freeze berries this is a great way to have that just picked goodness in the dead of winter”


  • 1/2 cupmilk
  • 3/4 cupvegetable oil
  • 1beaten egg
  • 2/3 cupbrown sugar
  • 1cupwhite flour
  • 1cupwhole wheat flour
  • 3teaspoonsbaking powder
  • 1cupfrozen blackberrie( frozen, they’re easier to work with)
  • Directions

  • Mix together dry ingredients in large bowl.
  • Toss blackberries in dry ingredients til flour coated.
  • Mix together liquid ingredients.
  • Pour wet ingredients into dry and mix just til moist.
  • Spoon batter into jumbo muffin cups (ungreased).
  • Bake at 350 for 25-30 minutes .
  • Reviews

  • “I couldn’t wait to try these.When it posted, I was looking for a new muffin recipe anyway.There were NONE left. Mmmm Mmmm GOOD!!!”

  • “after all the rave reviews I was so very disappointed. I found these muffins dry, crumbly, and the taste was very unappealing.”

  • “I made these last night and again after work this afternoon. Awesome muffins even with my errors :1st time- using all white flour, very thick batter, and 2nd time forgetting to add the second scoop of sugar. Third time should be the charm with a little more liquid and the right amount of sugar.I also added a lemon glaze to the tops while they were warm (1/2 C powdered sugar 1TBS lemon juice) Oh yeah, I made them as blackberry/blueberry- 12 regular muffins”

  • “We love muffins and these are our favorite!!I didn’t change a thing except I doubled the recipe for my hungry crew and they disappeared!Even my diabetic son ate them without too much guilt! :o)”

  • “I made these last night and just had one for breakfast this morning. OMG these are good..Tasted healthy. I liked the texture. My DH thought they were alittle dry but he is just use to a sweeter white flour muffin..Very easy to make,made 6 jumbo muffins. I will be making these again..Thank U so much for this recipe…”

  • “Wonderful! We really liked these. I used all white flour and 1/2 cup extra milk. This was so easy and the baking time was exactly 30 minutes. I made 6 large muffins and then to the remaining batter I added about a 1/2 cup more berries, 1/2 tsp. vanilla and 1/4 tsp. cinnamon. I had enough batter to make an additional 6 regular size muffins. I used paper muffin cups (no mess) and frozen berries. I will most definately make these again and again. Thanks for sharing your great recipe.”

  • “Terrific!I used fresh blackberries and when I folded them into the mix it all turned purple of course, but they tasted WONDERFUL.I am not a huge fan of wheat flour, but I followed the recipe exactly and they were delicious, wouldn’t changea single thing!”

  • “I have mad this recipe several times now and it is lovely!! I thoroughly recommend them.Not too sweet, which I like and the baking powder (rather than soda, which I hate) makes them light without a soda after taste. My only modification comes from making a mistake the first time I made them and did a straight substitution of plain flour for the whole wheat which made the mixture too stiff so I added more milk (another 1/2 cup) but they still worked well so I’ve stuck with that in subsequent batches.”

  • “WOW! Granted, I altered the recipe quite a bit, (Tons more blackberries, some vanilla, orange zest and almond slivers) but this was simply INCREDIBLE! Super awesome.

  • “I made these on a Friday afternoon, so we could have them for breakfast on Saturday.When I got up on Saturday they were gone!!My boys and one of their friends had eaten them the night before.All of them!!!Will make them again, so I can taste one, but according to them these muffins are awesome!ps – I used frozen blueberries that my parents had picked.”

  • “We are leaving town tomorrow and I had a pint of fresh blackberries I didn’t want to spoil.I liked this recipe because of the use of whole wheat flour and oil.It was an easy, 1 bowl recipe and tastes great!Since my berries were fresh, I didn’t want to ‘stir’ them into the batter and make a mess…so I cut some of the bigger ones in half and pushed them into the batter in each muffin tin.Seemed to work out nicely.By the way, this recipe yielded about 14 muffins…I calculated the calories to be about 223 each, fat, 6 grams each and about 2 grams of fiber.Thanks for the recipe!”

  • “These are very yummy muffins! I love the addition of whole wheat flour, it gives it a wonderfully crunchy texture. I used partially frozen wild blackberries, that I had picked myself in the woods. I baked them in regular muffin tins, and got about 12 muffins. I also greased the muffin pan out of habit. These are very good and I’ll definately make them again! Thanx for a great recipe!”

  • “Absolutely the best muffins I’ve ever had.They were so good that I’ve already made about three batches of them this week – my family & friends LOVE them!!!!!!Thanks for sharing your recipe! “

  • ” blackberries are my fav fruitthese are a handy way to use them lol thanks for posting dee”

  • “These are delicious, the use of brown sugar blends really well with the blackberries. Instead of milk I used a tub of berry yoghurt that I wanted to use up. This was a VERY popular snack and will be made regularly.”