Blackberry Cinnamon Muffins
Juicy blackberries and warm cinnamon collide in these fluffy, delicious Blackberry Muffins! These healthy muffins are whole grain with no refined sugar, minimal oil and they come together in just one bowl!
I can’t bake with berries enough this time of year. While I love indulgent desserts like my Blueberry Galette or Strawberry Rhubarb Pie, I enjoy them in them just as much in healthier recipes like these Blackberry Muffins.
Blackberries are often overlooked when it comes to baking, but they work just as well as blueberries, strawberries or raspberries. I love their deep flavor, and they work so well in these whole grain muffins.
The best part about these muffins is that they’re a wholesome breakfast or snack that doubles as a treat.
You gotta love a versatile recipe. 🙂
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!
- 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.
- 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:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Blackberry Cinnamon Muffins
Ingredients
- 3/4 cup coconut sugar
- 2 large eggs
- 1/3 cup oil
- 1 cup unsweetened almond milk
- 1 3/4 cups + 2 tablespoons whole wheat white flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blackberries coarsely chopped
Instructions
- 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.
- Add the milk and whisk until incorporated.
- 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.
- Add the blackberries and fold in gently.
- 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.
- Cool on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack. Enjoy!
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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
36 Comments on “Blackberry Cinnamon Muffins”
You’re right, those blackberries were gorgeous! And so are these muffins. I love the idea of adding cinnamon to blackberries. Looks scrumptious Marcie! 🙂
Thank you, Anne! It is a winning combination!
Love you healthy muffins. It works so good on a busy weekday morning. I like the touch of blackberry on top of those muffins.
Hope you are doing well Marcie and hope the kids have gotten used to new teachers and school.
Thank you, Ash! The kids love these before scho. They’re adjusting very well. Hope you and your boys are too!
Healthy muffins are one of my favourite things to snack on, and yours always look scrumptious! Also, blackberry + cinnamon seems such a lovely combo, I can’t wait to try it 🙂
Thank you, Consuelo! The blackberries make these muffins unique, and they pair so well with the cinnamon. I hope you get to try them!
These would be great with blueberries, Jamie! I always love a great blueberry muffin! Have a great day!
Love all your muffin recipes! This one is no exception to that 🙂
Thank you, Ashley! Have a great day.
Ohhh blackberries are my thing. I love them, so so good. I am glad my parents get a TON in their garden each summer. Those and raspberries are definitely my favorites. Followed by blueberries.
Anyway, these muffins are great and I love that they are healthier!
I would go crazy if I had access to a blackberry garden! I would certainly make these more. Lol. I love all berries and think these muffins would be great with any variety!
Thanks, Laura, and I’m glad you stopped by!
You know, I don’t use blackberries nearly enough! That needs to change. These muffins sound amazing – the fruit with the cinnamon?? Exactly what I’m in the mood for these days. I love cinnamon any time of the year, but even more so during the fall!
The blackberries were so good in here, and I agree with you on the cinnamon — it’s even better in the fall!
What a delicious flavor combination. I just tried blackberries for the first time last month in muffins and loved them. I can’t wait to try them again in these muffins! 🙂
I remember your muffins had lemon glaze, which sounds outstanding! I need to try that next!
Love healthy muffins. Yours look so delicious! I need to buy more blackberries!
I need to make more! I got 3 baskets of blackberries for $5 at the farmers market tonight!
OH my gosh, I LOVE muffins in the morning. These look absolutely delicious especially with the tartness from the blackberries. Great recipe Marcie, pinning.
Thanks, Krista, and thank you for the pin!
You make the best muffins. Period!! 😉 These sound delish!
That means a lot coming from you. Thanks!
I’m back…Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board, and we can’t wait to see what you bring us on Friday. 🙂
Welcome back! Thanks for hosting, Lisa, and for pinning this recipe!
any idea of how many calories per muffin these come out to? also curious about calories in strawberry/banana muffins….thanks!!
Hi, Dara! I don’t know the exact amount, but a good baseline would be around 200 – 220 calories. I’m getting that number from muffins in a cookbook I have titled “Comfort Food Fix” for Better Blueberry Muffins. These are very similar. I hope that helps!
thanks for your quick reply!!
Any time! Thanks for stopping by. 🙂
Dear Marcie, these muffins are absolutely perfect for the mornings – or an afternoon snack! I would really love to have one with my coffee right now. They sound marvelous. xo, Catherine
Thanks so much, Catherine! 🙂
A batch of these on a weekend with a big pot of coffee sounds like a plan to me! 🙂
That is the ideal plan!
I’m loving the ingredient list for these muffins! So healthy! As soon as I have more blackberries I’m making these muffins. Blackberries are my fave!
Thanks Katherine! As a blackberry lover, you will love these!
I love one bowl recipes! These were so easy and fast to make-not to mention really yummy! Thanks!
It sounds like you love one bowl recipes as much as I do! :). Thanks for your feedback Nikki!