Blackberry Muffins

My Garden Life
June 24, 2020
Table of Contents
Servings: 9 generous muffins


2 cups Bisquick (reduced fat and gluten free Bisquick work as well)
1/3 cup brown sugar
2/3 cup milk
2 tablespoons vegetable oil or melted butter, cooled
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup fresh or frozen blackberries


Preheat the oven to 400 degrees. Grease a muffin tin well (spray oil works well). Stir all ingredients into a large mixing bowl by hand. Lumps in the batter are okay. Do not over mix. Gently stir in berries.
Spoon the mixture into nine muffin cups. Bake 16-18 minutes until golden brown.
Cool in the pan for 10 minutes. Use a butter knife to loosen around the edge of the muffins, remove from pan, and allow to cool completely on a wire rack. Cooled muffins can be frozen for up to six months.
  • Add a simple streusel to the top of the muffin: Mix 1/2 cup flour (or Bisquick), 1/2 cup brown sugar, 1 tablespoon cinnamon, 1/4 cup chopped nuts (optional) and enough vegetable oil to make the streusel the consistency of damp sand. Sprinkle on top of muffins before baking.
  • If you’ve picked more blackberries than you need, preserve them by spreading them on a cookie sheet and placing the tray in the freezer. As soon as the berries are frozen, scrape them into freezer-safe containers. We like to pre-measure out one cup per container so we’re always ready to pop a batch of these muffins in the oven.
  • Any fresh or frozen berry, or a combination, will work in this recipe. Or use 3/4 cup blackberries and 1/4 cup mini-chocolate chips for a rich taste combination.
raspberries hanging from the shrub

When summer comes around, we want berries in everything! Try out this recipe for berry crumble bars for another tasty take on the fruits of summer.


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