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Delicious blackberry muffins recipe

Delicious blackberry muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

In this quick and easy recipe, fresh blackberries are folded into a moist muffin batter to make these delicious summer treats.

7 people made this

IngredientsServes: 12

  • 250g plain flour
  • 125g caster sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 225g soured cream
  • 115g butter, melted
  • 2 eggs
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 300g fresh blackberries

MethodPrep:15min ›Cook:18min ›Ready in:33min

  1. Preheat oven to 230 C / Gas 8. Line a muffin tin with paper cases.
  2. Mix flour, sugar, baking powder and salt together in a large bowl.
  3. Whisk soured cream, butter, eggs, milk and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
  4. Spoon muffin batter into the tin, filling each paper case about 2/3 full.
  5. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 18 to 20 minutes.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (4)

Great recipe, easy to follow and the muffins were delicious!-15 Aug 2017

by knittingquilter

I added another tablespoon of milk so I was able to incorporate all the flour mixture. I used use large muff in pan. Made 9 large muffins. Love the sour cream addition, makes a nice rich flavor.-13 Jan 2019

Breakfast doesn’t get any easier, or more delicious, than these Blackberry Cobbler Muffins. Fresh muffins, filled with ripe blueberries, and topped with a sweet streusel crumble- they taste just like one of your favorite desserts, but this version was made for the AM hours.

Summer has officially arrived at our house. Today marks the first official day of Summer Vacation 2018.

I am looking forward to a Summer or relaxing. Relaxing by the pool while the kids splash and play. Relaxing on my back deck with a good book, and a cold beverage, in hand while the kids ride bikes up and down the drive way, play catch, and throw the football.

A Summer where I consciously make an effort to say ‘yes’ more, and (hopefully) ‘no’ a lot less.

Starting to tonight’s trip to the grocery store.

Son # 4 is 8 (almost 9) so he has the unfortunate reality of begin dragged along on all of Mama & Daddy’s tragically boring errands.

Sometimes though, this actually works out to his benefit because he gets to grab a bite with us whenever we get a hankerin’, and I am a lot more liable to buy the cheap trinket or toy his puppy-dog eyes beg for when it’s just him.

As opposed to years ago when it was a lot harder, because I had at least three, if not all four kids wanting toys at the same time.

Son # 2 has finally figured this out. Now when we ask if anyone wants to come with us, he will actually ask where we’re going and carefully evaluate his options. Girlfriend vs. parents buying you food or other various items while out and about.

Son # 3 still hasn’t actually caught on at 16, but being grounded he did choose grocery shopping with me over sitting at home bored out of his mind. Which is precisely how I ended up with several pints of blackberries.

More than I even realized he’d stuck in the cart when I originally said we could/would get some. This son loves almost all fresh fruit, but in season blackberries are one of his all time favorites.

It was an easy ‘yes’ for me. This time at least!

While he’ll end up munching on most of them as a snack, there’s no way he’ll go through all of them before they start sprouting and growing nasty bits.

A couple days in he will get tired and go back to alternating between bananas, apples, and fresh kiwi. So now I’ve got to come up with a way to use some of these berries. In a way that the rest of my crew will enjoy, to be sure they’re eaten and not wasted.

Cue to this recipe for sweet Blackberry Cobbler Muffins.

It is Summer after all, so I’d really love it if my cooking could stay simple and for the most part- my recipes stay easy. The troops are all home now for every meal too.

During the school year, they get the option of where they eat breakfast. Two opted for school, the other prefers to scarf down a cold bowl of cereal on his way out the door, or pop tarts, yogurt, something along those lines.

While weekends are big breakfast and brunch events, I have never been (will never be!) a morning person. A big breakfast on a Monday morning? That ships never sailing, barring the chance that it was some day of importance or special significance for one of the kids or the Hubs.

Before I get to far off topic, the troops gotta eat. Breakfast, whatever form it takes, is essential for my guys. Be they sleepy or hungry, either one is a recipe for disaster in the behavior and/or attitude department.

Luckily, muffins- well these Blackberry Cobbler Muffins in particular- are easy enough to whip up before I go to bed, and have fresh and ready, on hand in the morning when my sleepy heads get up.

A moist breakfast muffin, this Blackberry Cobbler version is in season and so yummy. They’re packed full of fresh flavor, and quick and easy enough that the whole family will enjoy.

The family will appreciate every single second you spent making them, and you’ll love the fact that they have no earthly idea how easy it truly was.

Next time they request a batch of these Blackberry Cobbler Muffins, it will be an easy ‘yes’ from you!

Blackberry Muffins

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.

Thoroughly Modern Gillie

At last, Blackberry Season is here. We are very lucky here in Vancouver we have a very blackberry friendly environment. Most of the year blackberry canes are annoying weeds, but for a couple of weeks, they completely redeem themselves.

It is something of a family tradition to brave the thorns to pick berries. We have tried any number of ways to avoid all the scratches with no success so we tough it out because these wild berries are SOOOOO GOOD!

Blackberry Season is family time

Our favorite way to eat blackberries is with a sprinkling of sugar and heavy cream. Simple and divine. For the lactose intolerant, we recommend coconut cream rather than heavy cream.

It may be hard to believe but it isn’t possible to eat all the blackberries with cream – we try though.

Blackberry Sour Cream Muffins

I have found several yummy recipes to put those lovely berries to other uses. This awesome recipe from Simply Recipes is a delicious recipe for blackberry season.

How to store muffins

These blackberry oatmeal muffins are ideal for meal prep. The key to keeping them good for the week is to keep them cool and dry.

Allow the muffins to cool completely on a cooling rack. This is important so that the muffins don&rsquot get soggy when you put them away. Once cool, place in an airtight container and store at room temperature for 1-2 days. If you plan to eat them longer, store the muffins up to 5 days in the refrigerator. For longer, freeze them.

Blackberry Muffins Recipe

Ingredients for blackberry muffins:

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup butter, melted
  • 3/4 cup milk
  • 1/3 cup blackberry jam
  • 1/2 cup+ blackberries, fresh or frozen

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup butter, melted
  • 3/4 cup milk
  • 1/3 cup blackberry jam
  • 1/2 cup+ blackberries, fresh or frozen

Blackberry Muffins

Easy morning pick-me-up. Substitute raspberries, dried cranberries, dewberries, or finely chopped apple in place of blackberries.


  • 1-¾ cup All Purpose White Flour
  • ⅓ cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 whole Egg, Beaten
  • ¾ cups Milk
  • ¼ cups Cooking Oil
  • 1 cup Blackberries, Fresh Or Frozen


Grease muffins cups and preheat oven to 400 F.

In a medium bowl combine all the dry ingredients. Make a well in the center of dry mixture and set aside.

Beat egg and add milk and oil. Pour this into well of dry mixture. Stir just until moistened. (Technically, this is where you can stop and bake for a plain muffin.)

Add 1 c of fresh or frozen blackberries or the fruit of your choice. Stir well and fill greased muffin cups 3/4 full. Bake for 18-20 minutes or tops are golden brown.

Blackberry Raspberry Coffee Cake Muffins

These Blackberry Raspberry Coffee Cake Muffins are perfectly sweetened and tender with juicy blackberries and raspberries, topped with a rich, buttery streusel, and drizzled with a sweet raspberry glaze!

I’m sharing #NESCAFE in my life as part of a NESCAFE sponsored series for Socialstars™. As always, all opinions are my own.

The first day back to work after a long holiday weekend is hard. But getting up knowing you have one of these blackberry raspberry streusel muffins waiting for you makes starting the day a bit easier! That and a great cup of coffee.

I like to start my days with a list of what needs to get done, a bit of breakfast, and a cup of coffee. It just makes the rest of the day go so much better. If that doesn’t happen before the day begins, I never feel as productive.

To make my morning as productive as possible, I turn to my NESCAFÉ® Dolce Gusto®. I don’t have to go through the work of making a great cup of coffee myself or swing by the coffee shop and wait in line.

I can have a coffeehouse quality drink in my own kitchen. (Be sure to check out the end of the post to find out how you can get 40% off a machine for yourself! Or they make a great gift!)

The NESCAFÉ Dolce Gusto has a professional-grade pressure system (15 bars of pressure!) that extracts deep, rich flavors and aromas out of every cup!

If you remember when I shared these mini sprinkle scones, I mentioned how I like a flavorful, strong cup of coffee.

Well, the Grande Intenso is just that. And that layer of crema? You won’t get that from just any single cup brewer. My morning is made.

I love the fact that it can also make cappuccinos and cafe au laits along with the other varieties so you can create your ideal cup (You can also make it hot or iced!)!

No need to go through the work of making your own cappuccino when the NESCAFÉ Dolce Gusto can do it for you.

And it does it well. The perfect pairing to your favorite breakfast food!

Like these muffins! With a base filled with cinnamon and a hint of nutmeg, these muffins are bursting with fresh blackberries and raspberries!

Oh, and they’re whole wheat. But you won’t notice! These muffins are still soft and tender.

And that streusel topping?! The best topping to any muffin. Rich, buttery and not too sweet, I have a hard time resisting a muffin with a streusel topping!

A sweet raspberry drizzle tops off these already irresistible muffins giving them both a boost of flavor and a pop of color.

Good coffee and good muffins. That’s what great mornings are made of!

Blackberry Banana Muffins

The blackberries add a natural sweetness to these banana muffins, which I love.


  • 2-¼ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Lemon Zest
  • 2 whole Large Ripe Bananas, Peeled And Mashed
  • 2 whole Eggs
  • ⅔ cups Brown Sugar (lightly Packed)
  • ½ cups Butter, Melted
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Vanilla
  • 1 cup Blackberries


Preheat oven to 375 F. You will need two 12 count muffin tins. Place 12 muffin cups in one muffin tin. Place 4 muffin cups in the second pan (this recipe only makes 16 muffins).

In a medium sized bowl combine flour, baking powder, salt, cinnamon and lemon zest.

In a large bowl using a mixer, beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended. Stir in dry ingredients until blended. Stir in blackberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

How to Make Blackberry Banana Muffins:

Somehow, I ended up with a bunch of extra bananas that were a little too ripe for my liking. (Does anyone else prefer a slightly green banana?) And since I also had a large container of fresh blackberries from Trader Joe&rsquos, I decided to whip up a batch of Blackberry Banana Muffins.

I topped the muffins with a sprinkling of old-fashioned rolled oats, and boy are they delicious!

I&rsquom not going to claim they are &ldquohealthy,&rdquo but loaded with bananas, berries, oats, flaxseed, and honey, I don&rsquot think they all that bad. If you wanted to up the health factor even more, you could cut out the 1/3 cup of sugar and use whole wheat flour instead of all-purpose flour.

No matter how you decide to make these Blackberry Banana Muffins up, you are sure to enjoy this recipe.

You may be wondering about serving them. They are fabulous plain. However, I enjoyed my muffins served warm with almond butter.

What a delightful combination of flavors! I&rsquove been especially enjoying this Almond Butter with Honey. Yummy!

And because I know someone will ask, I found the fancy bakery-style muffin liners here. They work well and make these muffins feel extra special.