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Blackberry Muffins

A delicious recipe for fluffy, tender, moist-crumbed Blackberry Muffins that are bursting at the seams with fresh blackberries. |

Blackberry Muffins Recipe

A delicious recipe for fluffy, tender, moist-crumbed Blackberry Muffins that are bursting at the seams with fresh blackberries. |
Prep time:
Cook time:
Total Time:


1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups blackberries

Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. If you have a twelve-hole muffin pan, fill the two empty cups halfway with water (this makes the muffins moist).

Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).

Add the blackberries to a bowl and stir them in just enough to combine.

Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.

A delicious recipe for fluffy, tender, moist-crumbed Blackberry Muffins that are bursting at the seams with fresh blackberries. |

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.

A delicious recipe for fluffy, tender, moist-crumbed Blackberry Muffins that are bursting at the seams with fresh blackberries. |

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.

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44 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.

      • Diane

        On the CHEW yesterday, they mentioned that the darker the muffin tin, the darker the sides and bottoms of the muffins will bake. I am going to make this recipe today. I picked up a box of Organic blackberries and blueberries at COSTCO yesterday. Thanks for the simple recipe.

  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.

  17. Randy Masker

    Here’s a helpful hint……… Sometimes when you add fruits and/or nuts to batter they will sink to the bottom while baking. If you roll them in flour before adding them to the batter they won’t sink. This is true with baking cakes also

  18. Nicole

    These muffins were great! I’m trying to use up last seasons blackberries before we get overloaded again and these were perfect for them. I added some fresh thyme and a sprinkle of sugar on top and they were delicious, not too sweet and perfectly fluffy. My 2yr old devoured his! Thanks for such a great recipe! This is going to get made a lot more this summer. :-)

  19. Sandra

    Just made these and they were absolutely delicious. The sweetness was dead on ( not like a sugar loaded muffin-even though I was a bit leery that it wasn’t enough. I used fresh milled pastry flour, coconut oil for butter , and buttermilk for regular milk. Getting ready to make some more for breakfast in the morning. Definitely a keeper! Thanks!

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