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+ servings
Blackberry muffins on wire rack with fresh blackberries

Blackberry Cinnamon Muffins

Blackberry Muffins are fluffy, healthy and delicious! They're packed with juicy blackberries, warm cinnamon and are made in just one bowl!

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  • 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


  • 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.
    Blackberry muffins wet ingredients collage
  • 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.
    Blackberry muffin batter collage with and without blackberries
  • 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!
    Blackberry muffin recipe before and after baking


  • 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.


Serving: 1g, Calories: 167kcal, Carbohydrates: 23g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 183mg, Potassium: 50mg, Fiber: 3g, Sugar: 7g, Vitamin A: 71IU, Vitamin C: 3mg, Calcium: 77mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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