Blackberry Muffins

Freeze some blackberries during the summer to make these muffins year 'round.
  • Prep time 20 mins
  • Cook time 10–15 mins
  • Yields 15 muffins
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  • Recipe Submitted By Karen S
  • Recipe Attribution adapted from Joy of Cooking, 1953


  • 1 3/4 cup sifted flour
  • 1/3 cup sugar
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 2 eggs, beaten
  • 4 Tbsp melted butter
  • 3/4 cup milk
  • 1 cup blackberries


  • measuring cups and spoons
  • large and medium sized bowls
  • sifter
  • whisk
  • wooden spoon
  • muffin tin
  • muffin tin liners


  1. Preheat oven to 425° F.
  2. In a large bowl, sift together the dry ingredients (flour, sugar, baking powder, salt).
  3. In a medium-sized bowl, whisk together the eggs. Add the melted butter and pour in the milk.
  4. Add the liquid ingredients to the dry ingredients.
  5. Fold in the blackberries and with a wooden spoon, stir 10 strokes.
  6. Place muffin tin liners in muffin tin and scoop batter into the tin, filling each cup 2/3 full.
  7. Bake for 10—15 minutes in preheated oven.
  8. Let muffins cool before eating.


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