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Rating: 3.5 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1

These light, fluffy blackberry muffins are delicious and easy to put together. Coarsely chop frozen blackberries ahead of time, and place them back in the freezer until they’re ready to stir into the batter. You can also use fresh blackberries or mixed frozen berries. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds. 

Joy Zacharia
Recipe by Cooking Light January 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
17 muffins (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.

  • Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

177 calories; calories from fat 15%; fat 3g; saturated fat 1.2g; mono fat 1.1g; poly fat 0.4g; protein 3.5g; carbohydrates 34.3g; fiber 1.8g; cholesterol 18mg; iron 1.4mg; sodium 181mg; calcium 68mg.
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