Total Time
35mins
Prep 5 mins
Cook 30 mins

If you freeze berries this is a great way to have that just picked goodness in the dead of winter

Ingredients Nutrition

Directions

  1. Mix together dry ingredients in large bowl.
  2. Toss blackberries in dry ingredients til flour coated.
  3. Mix together liquid ingredients.
  4. Pour wet ingredients into dry and mix just til moist.
  5. Spoon batter into jumbo muffin cups (ungreased).
  6. Bake at 350 for 25-30 minutes .
Most Helpful

5 5

I couldn't wait to try these. When it posted, I was looking for a new muffin recipe anyway. There were NONE left. Mmmm Mmmm GOOD!!!

1 5

after all the rave reviews I was so very disappointed. I found these muffins dry, crumbly, and the taste was very unappealing.

5 5

I made these last night and again after work this afternoon. Awesome muffins even with my errors :1st time- using all white flour, very thick batter, and 2nd time forgetting to add the second scoop of sugar. Third time should be the charm with a little more liquid and the right amount of sugar. I also added a lemon glaze to the tops while they were warm (1/2 C powdered sugar 1TBS lemon juice) Oh yeah, I made them as blackberry/blueberry - 12 regular muffins