Langley Blackberry Muffins

"I found this recipe in a magazine article. This is a great use for blackberries that grow in abundance where we live. We pick the wild blackberries and spread them on cookie sheets and put them in the freezer. When frozen, transfer the berries to freezer bags. This way we always have plenty of berries to make muffins year-round."
photo by Nancy G. photo by Nancy G.
photo by Nancy G.
Ready In:
12 muffins




  • Soak oats in buttermilk for 10 minutes.
  • Grease 12 muffin cups.
  • Preheat oven to 375°F.
  • Measure flour, baking powder, baking soda, salt and sugar into large bowl making well in centre.
  • Whisk egg, then stir in butter and extract.
  • Combine egg mixture with oat mixture before adding into flour mixture. Mix gently until almost combined.
  • Add frozen berries to batter. Do not over mix.
  • Bake for 25-30 minutes until cake tester comes out clean.
  • Remove pan from oven and let it sit for about 5 minutes before inverting the muffins onto a cake rack.

Questions & Replies

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  1. These muffins were fantastic. The almond extract is a nice touch. I had some fresh berries to use up, and this was the perfect recipe! They're definitely best while they're still warm, but they still taste great the next day. I'll be making these a lot over the rest of the summer!
  2. My sugar shorts went CRAZY over these! I made it em, threw them in a container (had to use up some fresh frozen blackberries), didn't think much about them and WHAM. These guys were GONE. I only made half the recipe, won't make that mistake again. the only kind of mistake I did make was to try to get them out of the tin a little too quickly. They will stick but do pop right out once cooled. I have to do em again! Thanks Oregano.
  3. Delicious muffins. Mine looked just like those in the picture. Done after cooking 25 minutes. Good warm or at room temperature. Did not last long and asked to make again. Thanks for sharing this.
  4. Awesome muffins! I walked out of the kitchen after eating one muffin, came back, and they were all gone! So obviously the family loved them. Nice edge but tender inside. My frozen blackberries are monster huge so I ended up pressing two blackberries into each muffin cup of batter, about 1 1/3 cups blackberries, so they'd be evenly distributed. Perfect at 25 minutes. Thanks for sharing the recipe!
  5. These were very good. I used whole wheat flour and fresh blackberries. They are a great breakfast muffin- not overly sweet at all. Thanks!


  1. I think I waited too long to review these, because I forgot all the changes I made! If I remember right, though, I used plain yogurt in place of the buttermilk, mostly whole wheat flour, reduced the sugar and used part brown (something like 1/2 C brown & 1/4 C white), and used applesauce in place of half of the butter. I also used mixed berries, rather than just blackberries. These were wonderful right out of the oven, and then the next morning, but were definitely better warmed up, and eaten within about 24 hours of being made. Will definitely make these again!


I love cooking and baking and eating. I used to collect cookbooks but now surf for recipes instead. My passion is herb gardening.
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