Fresh Blackberry Muffins

“I made these with fresh blackberries from Impossible Acres Pickin’ Patch in Davis, California. The blackberries are slightly tart and the muffin is slightly sweet. It makes for a nice combination. You could substitute other fruit for blackberries as well.” – April Ferre

“My favorite B&B is the White Swan Guest House in Mount Vernon, Washington. With breakfast, they often offer scrumptious blackberry muffins that have an appealing cake-like texture.” – Jennifer Lesser; Vancouver, Washington (Bon Appetit Magazine)

Fresh Blackberry Muffins

Course: Muffins


  • 1/2 Cup Butter Softened
  • 1 1/4 Cup Sugar
  • 2 Large Eggs Room Temperature
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Milk
  • 2 Cups Fresh Blackberries
  • 4 Teaspoons Sugar


  • Preheat oven to 375 degrees. Grease 18 muffin cups.
  • Using electric mixer, cream butter and 1 1/4 cup sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking powder and salt into small bowl. Mix dry ingredients into butter mixture alternately with milk. Fold in berries.
  • Divide batter among prepared cups. Sprinkle remaining sugar over top. Bake until toothpick inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.

2011 Recipe – Jean Hansen – From Bon Appetit Magazine