Blackberry Muffin Recipe with Fresh Blackberries

Recipes for Quick & Easy Blackberry Muffins and Streusel Topping

© Donna Diegel

Aug 25, 2009

Big, beautiful ripe blackberries can be substituted for raspberries, cherries, blueberries and peaches in breakfast pastries, pies and many other fresh fruit desserts. Choose from recipes like Blueberry Muffins, and fresh fruit desserts including Blackberry Pie made with fresh blackberries, and Cherry Clafoutis made with fresh Bing cherries.

How To Use Fresh & Frozen Blackberries in Recipes

• Fresh blackberries are always the best, but when not available, frozen blackberries can be used in baked goods with excellent results.
• Pick fresh ripe blackberries during the summer season when prices are low. Pick through for any stems or moldy fruit and discard.
• Rinse blackberries and pat dry, then arrange in a single layer on baking sheets and freeze until hard. Place blackberries in a Ziploc bag and store in the freezer for up to 6 months, or until ready to use.
• When using frozen blackberries in muffins, do not thaw. Add them in their frozen state, folding in gently so as not to bruise the fruit. Bake as directed below.

Blackberry Muffin Recipe

• 1 sticks butter or margarine, melted (1/2 cup)
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla or 1 teaspoon strawberry extract
• 1 cup sugar
• 3 cups all purpose flour
• 1 1/2 Tablespoons baking powder
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon salt
• 3 cups fresh or frozen blackberries

Brown Sugar Streusel Topping Recipe

• 1/3 cup brown sugar
• 1/3 cup flour
• 2 Tbsp butter, softened
• 1/2 tsp nutmeg or cinnamon to taste

How To Bake Blackberry Muffins

1. Preheat oven to 350 degrees F.
2. Spray non-stick muffins pans or use paper cupcake liners.
3. In a large bowl, combine flour, baking powder, nutmeg and salt. Set aside.
4. Mix all streusel topping ingredients together in a small bowl and set aside.
5. Melt butter and set aside to cool slightly.
6. Whisk together milk, eggs and vanilla or strawberry extract in a large mixing bowl.
7. Add sugar to the milk mixture and beat or whisk well.
8. Add melted butter and mix again.
9. With a plastic spatula or wooden spoon, fold dry ingredients into wet ingredients and mix only until moistened and blended. Do not over mix batter.
10. Fold fresh or frozen blackberries into batter.
11. Scoop muffin batter 3/4 full into prepared pans.
12. Sprinkle a little streusel topping on each muffin top.
13. Bake at 350 degrees for approximately 25-30 minutes or until muffin tops spring back when touched.
14. Wait 5 minutes until the muffins can be handled, then carefully remove to a wire cooling rack.
15. Let blackberry muffins cool completely before storing in air tight containers. Freeze muffins for up to 3 months.
16. Makes 15 regular size muffins. Recipe can be doubled with good success.

Blackberry Muffins Baked with Fresh Blackberries

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Blackberry Pie Baked with Fresh Blackberries

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