0 from 6 votes
Blackberry Muffins
These old-fashioned blackberry muffins are an easy farmhouse-favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
29 mins
Servings: 12 muffins
Calories: 180 kcal
Course:
Side Dish , Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour, properly measured (see note below)
- ⅔ cup granulated sugar (or reduce to ½ cup for a slightly less-sweet muffin)
- 2 tablespoons quick-cooking oats, optional
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup whole buttermilk, well shaken at room temperature (or sub with whole milk)
- ¼ cup (½ of a stick) salted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries (if your blackberries are large, cut them in half or in quarters so that they’re about the same size as blueberries)
- Optional, for topping: coarse sugar
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside. In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
- In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine. Fold in the blackberries.
- Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Transfer muffins to a wire rack to cool.
- Serve warm or at room temperature.
Cup of Yum
Notes
- Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
Nutrition Information
Serving
1muffin
Calories
180kcal
(9%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
155mg
(6%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
209IU
(4%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 180
% Daily Value*
| Serving | 1muffin | |
| Calories | 180kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.