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Blackberry Muffins Recipe

Blackberry Muffins
Blackberry Muffins pictures (1 of 7)

Here in California, we are lucky to have berries all year round, even though they are not in season. Last weekend, I got a box of fresh blackberries from Costco and baked a batch of these beautiful looking blackberry muffins.

Blackberry is a great source of antioxidant–in fact, the highest of all accordingly to this article—meaning you’re more likely to stay younger, healthier, and live longer with lots of blackberries. Sounds good to me.

After many attempts in baking muffins, I’ve gotten pretty good at it, so much so that I no longer need to refer to my muffin recipes for these blackberry muffins. If you love muffins–which most people do–you can try my blueberry muffins, raspberry muffins, and banana nut muffins recipes.

So, load up on blackberries the next time you see them in your market and bake yourself some blackberry muffins.

37 COMMENTS... read them below or add one

  1. ing

    this is simple to make… maybe i’ll try this one of these days.
    i have a question though? why do you have to fill the empty cups halfway with water? the paper cups would get wet. i was just wondering.
    tnx. :)

    • Elaine

      I just tried this recipe today and I was wondering too why would you fill the cups with water? It looks funny with all that water and batter mixed in. They are baking now and I really hope they turn out delicious.

  2. awesome looking muffins…. mmm…can nearly smell them from here… and i love costco!!!! whenever i go canada, would stay in there for ages going up and down aisles….

  3. ING, Susan – Filling the cups half with water creates slight steam in the oven which keeps the air moist and hence the muffins moist. Also, most muffin cups have 12 cups, so since this recipe makes 10, it’s best to use the redundant ones to create steams for moist blackberry muffins. :)

    • Elaine

      Well, I should have read the comments before making this. I put half water in ALL the cups. My batter ended up with 12 cupcakes, not 10. Goodness, this is a bummer for me. I wish the directions were more clear.

      • helping out

        “If you have a twelve-hole muffin pan, fill the two empty cups halfway with water (this makes the muffins moist).”

        not quite sure how you could get much clearer than that… always double check your recipe.

        • Renae Schlittenhard

          Well, actually I didn’t quite understand it either so she wasn’t alone in that. Thought your comment was a tad bit rude. Not all of us went to a Culinary School.

  4. Lovely…I attempted to enjoy some strawberries here in New York today and was thoroughly disappointed! I guess I should stick to frozen berries for a few more months…

  5. Growing up I use to pick wild backberries, ohh they were so sweet. Your photos just brought back a flood of memories, and now my stomach is growling :)

  6. I have just read the article, berries are really super food! Fortunately, I love them! I see fresh blueberries and strawberries in my supermarket. But no fresh raspberries and blackberries… I will bookmark this for future reference! Thanks!

  7. Katia

    I.Love.You. mainly because I love blackberries, and this looks so delicious and simple to make that I may just attempt it this saturday in preparation to a trip to Monterey Bay Aquarium. The Trader Joes near my house almost always has fresh blackberries, so I always look for simple yet filling recipes to use them in (if I don’t eat them all by themselves first.)

  8. Mrs Engui – yes, all berries are super food and they are great, too.

    Miakoda – preserved blackberry should be fine, too. Try the recipe.

    Katia – yes, it’s really simple to make these blackberries muffins and they are just great, and pretty. :)

  9. Jeanette

    I just tried making it, and my husband said it’s not sweet enough. Also I am not sure why everytime I make muffins, the sides and bottoms are all golden except the top which makes me want to cook them longer and make the bottom really crispy. Any advice?

    • Jeannette – I like muffins that aren’t too sweet. You can always add sugar to the mix to your husband’s taste. It sounded like the pan you’re using maybe causing the sides and bottoms crispy. Try using the paper cups for baking.

  10. Grace F.

    Your pictures are terrific! They make my mouth water! Any ideas of other fruits that are high in antioxidants? I love variety!

  11. Alana Adamson

    Just made some with fresh blackberries my daughter picked, they tasted great but were pretty heavy. Just wondering if its normal, havent done much baking lately so I though maybe the baking powder was not good…

  12. cory

    Will definetely try this recipe as I have fresh frozen now in the freezer. I will subsitute some of the fat with low fat yoqurt and may mini muffins. Since the berries are so sweet right now I will also cut back on the sugar. You know we are all trying to lose a little weight. HAAH

  13. Hi,

    I just picked fresh blackberries and I want to do this recipe but I’m not understanding why the 2 tbs of milk are seperated? Are they suposed to be used after? During? Together with all the milk? If it’s that, why seperate them on the ingredients?

    Great looking pictures by the way ;)

  14. I made this recipe.. and I was a little bit disappointed.. there was way too much blackberries for the available dough.. it was blackberries with a little bit of dough around. Also I think it should have a little bit more sugar on it, or maybe my berries weren’t sweet enough.

    Other than that it was ok.

  15. Abby

    I just made these and they were very bland, even after adding some vanilla & cinnamon to the batter. Also, had barely a cup of berries and that turned out to be a great amount.

  16. Melissa

    I used less blackberries and more sugar as it didn’t seem to be enough sugar for a muffin recipe. I also added a little olive oil as I didn’t like the consistency of the batter.

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