Real Recipes From Real Home Cooks ®

brown sugar blackberry muffins

(3 ratings)
Blue Ribbon Recipe by
Dana Hayden, M.Ed.
Poulsbo, WA

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.

Blue Ribbon Recipe

There's nothing better than waking up to homemade muffins. This simple muffin recipe tastes of summer and is full of blackberries. The muffin isn't overly sweet; the perfect flavor balance with the berries. Soft and fluffy, these muffins melt in your mouth. A great way to bake with frozen blackberries.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -6
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For brown sugar blackberry muffins

  • 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
  • 1
  • 3 Tbsp
    butter, melted
  • 1/2 Tbsp
    lemon zest, grated
  • 1 c
    blackberries, still frozen and rolled in flour

How To Make brown sugar blackberry muffins

  • Dry ingredients added to a mixing bowl.
    Add the flour, baking powder, baking soda, cinnamon, and salt to a big bowl and whisk until well mixed.
  • Wet ingredients added to a bowl.
    Mix the brown sugar, milk, egg, lemon zest, and melted butter in another bowl until well mixed.
  • Combining the wet and dry ingredients.
    Pour 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).
  • Folding in the blackberries.
    Add the floured blackberries and fold into mixture.
  • Batter in buttered muffin tins.
    Put into buttered muffin tins.
  • Muffins baking in the oven.
    Pop into the oven for 16 - 20 minutes at 350.
  • Muffins after baking in the oven.
    You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.
  • Brown Sugar Blackberry Muffins cut in half.
    The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy.