Brown Sugar Blackberry Muffins Recipe

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Brown Sugar Blackberry Muffins

Dana Hayden, M.Ed.


It gives me a sense of empowerment when I don't need to run to the store for ingredients. Something about making do with what I have. Here is my impromptu recipe using the blackberries I picked and froze last August using ingredients we had on hand.

★★★★★ 1 vote
10 Min
15 Min


1 3/4 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1/8 tsp
cinnamon, ground
1/4 tsp
kosher salt
3/4 c
brown sugar, firmly packed
1 c
3 Tbsp
butter, melted
1/2 Tbsp
lemon zest, grated
1 c
blackberries, still frozen and rolled in flour


1Mix the flour, baking powder, baking soda, cinnamon and salt in a big bowl until well mixed.
2Mix the brown sugar,milk,egg, lemon zest and melted butter in another bowl until well mixed.
3Pour the wet ingredients into the dry ingredients and mix until incorporated, not too much mixing or the muffins will be chewy instead of cake like. Add the floured blackberries and fold into mixture.
4Put into buttered muffin tins and pop into the oven for 16 - 20 minutes at 350. You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Other Tag: Quick & Easy
Hashtags: #easy, #blackberries