Photo: Jan Smith
17 muffins (serving size: 1 muffin)

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. 

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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

Ratings & Reviews

rmiller2's Review

August 05, 2010
These were amazing muffins! I made a half recipe and used light brown sugar instead of dark and cinnamon and nutmeg instead of apple-pie spice. Also, I used a little more blackberries than called for and didn't add the extra sugar on the top and I was glad I did. They are sweet enough and have a perfect amount of blackberries. I baked them for 15 minutes and they were done. The texture was nice and chewy, the textures and flavors of the oatmeal and the blackberries blending really well. The flavor was great, any sweeter would be too much. Would definitely make again with these alterations.

allenakt's Review

November 12, 2011

heidimotsch's Review

January 19, 2009
I was so excited to taste these muffins after all of the great reviews I read. Gross! They were AWFUL. The flavor was off, overly sweet and bitter at the same time, the texture was gritty, and there was nothing delicious about them. WILL NOT make again, wouldn't even try this recipe with a different kind of berry.

78jessica's Review

July 13, 2010
These are not super. I used a mix of fresh blackberries and raspberries. After a day sealed in a bag the muffins got very soggy. I didn't like the texture of the rolled oats in the muffins, if I make again I'd put them in the food processor first. Also not quite sweet enough - but I think that was due to the blackberries I used being slightly under-ripe.

Natalie137's Review

July 26, 2009
Good...not very sweet, but excellent when served with a bit of butter and raspberry preserves. I used fresh blackberries, which worked beautifully. I agree with other readers that the sugar on top should be added earlier in the process for it to bake into the muffin...otherwise it just falls off.

Pincherry2's Review

February 18, 2014

kelscooks's Review

September 16, 2011
Excellent. Light, fluffy muffins. I wasn't sure what to expect given the wide range of ratings on this recipe. I used 2 cups of fresh blackberries and I didn't chop them. I used whole wheat flour. I used 1 tsp of mixed baking spices rather than 1/2 tsp pie spice, and I sprinkled the tops with cinnamon sugar right when I put them in the oven. I baked them for 20 minutes. The result was an amazingly light and fluffy muffin. I got 18 medium sized muffins. I will definitely use this recipe again with fresh or frozen blackberries or blueberries which often yield a bland or soggy muffin (my opinion).

Narpet's Review

July 30, 2012
I made these exactly as the recipe said, except I didn't have apple pie spice so I internetted what was in it and approximated my own. The muffins turned out alright, in that the consistency wasn't bad and the recipe made exactly as many as promised. However, as others have noted, it really needed more sugar for these muffins to be properly delicious. I eat healthy granola bars and things so I understand that not everything in the world needs to taste like a candy bar, but I think a proper blueberry muffin ought to not taste overwhelmingly of oats and flour.

DocMeg's Review

December 02, 2010
These muffins are delicious and easy to assemble. I substitute mixed frozen berries for the blackberries, as I like the variety of different berry flavors. Make sure to keep them in the fridge once cooled; as if they sit on the counter in a bag too long, you'll have a science experiment on your hands!

davidslori's Review

June 16, 2009
I love that this muffin doesn't use alot of butter, I was able to substitute 3/4 c whole wheat flour, and also used 3/4 c brown sugar, plus omitting it for the topping. My entire family loved them, and I made a blackberry batch and a blueberry batch (added 1/2 cup flax seed to this one)-both very yummy!! Used the thicker old-fashioned rolled oats for a more chewy texture.