Blackberry Cinnamon Muffins

Why you’ll love this recipe:

• These blackberry muffins are fluffy and delicious with sweet, juicy blackberries and the warm flavor of cinnamon.
• They’re healthy whole grain muffins, with no refined sugar and minimal oil.
• The recipe is extremely easy and comes together in just one bowl.
• They’re freezer friendly and great for meal prep!

Recipe ingredients

This easy blackberry muffin recipe takes only a few simple pantry staples, which are easily customized with what you have on hand.

Ingredient notes

• Blackberries.  You may use fresh or frozen blackberries.  If frozen, be sure to thaw and blot dry with a paper towel.  You may also substitute the blackberries with your favorite fruit!
• Whole wheat white flour.  If you don’t have whole wheat white flour on hand, it may be substituted with the same amount of all purpose flour or a combination of half whole wheat and half all purpose flours.
• Coconut sugar.  I love using coconut sugar because it’s unrefined and has a mild sweetness, but it may be substituted with granulated or brown sugar.
• Almond milk.  The almond milk may be substituted with whatever milk you have on hand.

How to make Blackberry Muffins

These recipe comes together in about 10 minutes, and you only need one bowl!

1. Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners and spray the liners with cooking spray. In a large bowl, whisk the sugar, eggs, and oil vigorously until well combined.
2. Add the milk and whisk until incorporated.

3. Add the flour to the wet ingredients, and sprinkle the baking powder, baking soda, cinnamon and salt over the flour. Combine the wet and dry ingredients by stirring gently just until combined.

4. Add the blackberries and fold in gently.

5. Divide the batter evenly among the muffin cups.  Bake the muffins for about 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.

6. Cool on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack. 

Recipe variations

These muffins are easily customizable so you can change up the recipe.

• Sub buttermilk for the milk for a nice tangy flavor.
• Use Greek yogurt in place of the milk for added protein.
• Swap the blackberries with blueberries, raspberries or chopped strawberries or peaches.
• Substitute the cinnamon with Chai Spice Mix, cardamom or your favorite spice, or add vanilla extract for added flavor.
• Top with pecans, walnuts or a streusel.

FAQs

Can I make these muffins gluten free?

Gluten free 1 to 1 flour is typically a good substitute, but I have not tried it with this recipe as it’s not my favorite gluten free flour.  

These Blackberry Oat Muffins from Go Dairy Free sound like a great gluten free version.

Should I wash the blackberries first?

It’s always recommended to wash fresh blackberries before use.  Simply give them a quick rinse, drain well and blot dry with paper towels.

Can I use frozen blackberries?

Frozen blackberries may be used in these blackberry muffins.  Simply thaw and blot dry with paper towels.

Can I substitute blueberries for blackberries?

You can use blueberries, raspberries or any chopped fruit in place of the blackberries.

Recipe notes

• Whole wheat white flour may be substituted with the same amount of all purpose flour or a combination of one cup of all purpose flour and 3/4 cup + 2 tablespoons whole wheat flour.
• Coconut sugar may be substituted with the same amount of granulated or brown sugar.
• Almond milk may be substituted with whatever milk you have on hand.
• If using frozen blackberries, thaw them slightly and blot gently with paper towels.
• Store muffins in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week. Muffins may also be frozen for up to 3 months.

More healthy muffin recipes you’ll love:

• Banana muffins
• Carrot cake muffins
• Chocolate zucchini muffins
• Healthy pumpkin muffins
• Lemon blueberry muffins