For extra flavor, try browning the butter before melting it. This adds a nutty depth to the muffins. Gently toss the blackberries with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Blackberry Muffins
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS387
Wake up to the delightful aroma of these tender, oat-studded Blackberry Muffins! Bursting with juicy blackberries and a hint of warm spice, they're a breakfast treat (or anytime snack) that's both comforting and incredibly delicious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol23 mg
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Fiber2 g
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Protein5 g
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Saturated Fat2 g
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Sodium252 mg
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Sugar24 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing it generously or lining it with paper muffin liners. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until thoroughly combined and slightly frothy. (3 minutes)
03 Step
Recipe View In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed. Create a well in the center of the dry ingredients and pour in the wet egg mixture. Stir gently until just combined – be careful not to overmix. (5 minutes)
04 Step
Recipe View Gently fold in the fresh blackberries, distributing them evenly throughout the batter. (2 minutes)
05 Step
Recipe View Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops generously with turbinado sugar for a delightful crunch. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. (20 minutes)
07 Step
Recipe View Allow the muffins to cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature. (10 minutes)
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RECIPE REVIEWS
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Jayce Mayert
Nov 28, 2024I accidentally overmixed the batter, and the muffins were a little dense, so definitely be careful not to overmix! Still tasty, though.
Delmer Brekke
Aug 8, 2024The pumpkin pie spice gives these muffins a unique and cozy flavor. I love them!
Arvel Ratkemuller
Jun 22, 2024My kids devoured these. They're now a weekend breakfast staple in our house.
Fabiola Stoltenberg
Oct 28, 2023I substituted some of the all-purpose flour with whole wheat flour for a slightly healthier version, and they turned out great!
Geovany Torphy
Jul 11, 2023I tried using frozen blackberries, and they worked well, but I made sure not to thaw them completely before adding them to the batter.
Finn Bruen
Jun 20, 2023These are the best blackberry muffins I've ever made! The recipe is perfect as is.
Royce Baumbach
Apr 28, 2023These muffins are so easy to make and taste amazing! The turbinado sugar on top adds a perfect crunch.
Bernita Volkman
Feb 17, 2023I added a bit of lemon zest as suggested, and it was a game changer! So delicious.