Easy Blackberry Muffins

Easy Blackberry Muffins


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These blackberry muffins are perfect for summer mornings. Make them ahead of time and freeze for breakfasts all week long.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

10 servings


  • 1 1/2 C. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 C. sugar
  • 5 Tbs. margarine
  • 1 large egg, beaten
  • 3/4 C. milk
  • 1 1/2 C. blackberries

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Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups. If you have a twelve-hole muffin pan, fill the two empty cups halfway with water (this makes the muffins moist).
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted margarine, egg, and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).

Add the blackberries to a bowl and stir them in just enough to combine.

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