{"id":202156,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/blackberry-muffins\/"},"modified":"2024-10-28T11:09:39","modified_gmt":"2024-10-28T16:09:39","slug":"blackberry-muffins","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blackberry-muffins\/","title":{"rendered":"Blackberry Muffins"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Blackberry muffins are a delightful treat perfect for breakfast, brunch or a snack. Featuring a tender, buttery crumb and sweet-tart blackberries, this blackberry <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/muffin-recipes-worth-waking-up-for\/\" data-name=\"www.tasteofhome.com\/collection\/muffin-recipes-worth-waking-up-for\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">muffin recipe<\/span><\/a><span style=\"font-weight: 400;\"> is easy to make with fresh or frozen blackberries and a few baking staples. These muffins taste best when they&#8217;re served warm, and they pair wonderfully with a cup of coffee or tea.\u00a0<\/span><\/p>\n<h2>Ingredients for Blackberry Muffins<\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><b>Butter: <\/b><span style=\"font-weight: 400;\">Use unsalted <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter softened<\/a> at room temperature for a creamy, well-incorporated batter.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Sugar: <\/b><span style=\"font-weight: 400;\">You\u2019ll need granulated sugar to sweeten the batter and a little to sprinkle on top before baking to create a slightly crispy crust.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Eggs: <\/b><span style=\"font-weight: 400;\">Use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature eggs<\/a> for a smooth and well-mixed batter.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Flour: <\/b><a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">All-purpose flour<\/span><\/a><span style=\"font-weight: 400;\"> gives these tender and fluffy muffins a perfect structure and texture.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Baking powder: <\/b><span style=\"font-weight: 400;\">Baking powder acts as a leavening agent, helping the muffins to rise and become airy and soft.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Salt: <\/b><span style=\"font-weight: 400;\">A small amount of salt enhances the flavors and balances the sweetness in the muffins.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Milk: <\/b><span style=\"font-weight: 400;\">Use any type of milk, whether whole, skim or <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/we-found-the-best-dairy-free-milk-alternatives\/\" data-name=\"www.tasteofhome.com\/article\/we-found-the-best-dairy-free-milk-alternatives\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">plant-based milk<\/span><\/a><span style=\"font-weight: 400;\">, to add moisture and help blend the ingredients smoothly into the batter.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Blackberries:<\/b><span style=\"font-weight: 400;\"> You can use frozen or <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-pick-blackberries\/\" data-name=\"www.tasteofhome.com\/article\/how-to-pick-blackberries\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">fresh blackberries<\/span><\/a><span style=\"font-weight: 400;\">, ensuring they are whole and ripe, to infuse the muffins with vibrant color and natural sweetness. <\/span><span style=\"font-weight: 400;\">If using frozen blackberries, do not thaw them before adding them to the batter.<\/span><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070440\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blackberry-Muffins_TOHD24_20030_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Combining the batter ingredients in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preheat the oven to 375\u00b0F. In a large bowl, cream the butter and 1-1\/4 cups sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt, then gradually stir this dry mixture into the creamed mixture, alternating with milk, beating well after each addition. Fold in the blackberries.<\/span><\/p>\n<h3>Step 2: Bake the muffins<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070441\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blackberry-Muffins_TOHD24_20030_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Blackberry muffins after being baked in a muffin tin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with the remaining sugar. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for five minutes before removing them to wire racks. Serve warm.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070442\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blackberry-Muffins_TOHD24_20030_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Straight-on shot of several blackberry muffins on a serving plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Blackberry Muffin Variations<\/h2>\n<ul>\n<li><b>Squeeze in some citrus:<\/b><span style=\"font-weight: 400;\"> Add the zest of one lemon and a tablespoon of <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">lemon juice<\/span><\/a><span style=\"font-weight: 400;\"> to the batter for a bright, citrusy flavor.<\/span><\/li>\n<li><b>Make them streusel-style:<\/b><span style=\"font-weight: 400;\"> Prepare a simple <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/streusel-topped-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/streusel-topped-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">streusel topping<\/span><\/a><span style=\"font-weight: 400;\"> with flour, sugar and butter to sprinkle over the muffins for an added crunchy texture.<\/span><\/li>\n<li><b>Mixed in more berries<\/b><span style=\"font-weight: 400;\">: Combine the blackberries with raspberries, blueberries or strawberries for a colorful and varied berry experience.<\/span><\/li>\n<\/ul>\n<h2>How to Store Blackberry Muffins<b><br \/>\n<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">To store blackberry muffins, allow them to cool completely on a wire rack. Once they&#8217;re cooled, place them in an airtight container or resealable plastic bag, then store them at room temperature for up to two days. For longer storage, refrigerate the muffins, where they&#8217;ll stay fresh for up to a week.\u00a0<\/span><\/p>\n<h3>Can you freeze blackberry muffins?<\/h3>\n<p><span style=\"font-weight: 400;\">If you need to store them for an extended period, you can <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-freeze-muffins\/\" data-name=\"www.tasteofhome.com\/article\/can-you-freeze-muffins\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">freeze muffins<\/span><\/a><span style=\"font-weight: 400;\"> by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen muffins can last up to three months. To enjoy them, simply thaw them at room temperature or warm them in the microwave or oven.<\/span><\/p>\n<h2>Blackberry Muffin Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070443\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blackberry-Muffins_TOHD24_20030_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Closeup of a blackberry muffin torn apart to show the interior\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3>Why are my muffins dense?<\/h3>\n<p><span style=\"font-weight: 400;\">Overmixing the batter or using too much flour can make muffins dense. Be sure to measure ingredients accurately and mix until just combined.<\/span><\/p>\n<h3>How do I keep my muffins moist?<\/h3>\n<p><span style=\"font-weight: 400;\">Avoid overbaking these muffins with blackberries, and store them in an airtight container. Adding a small slice of bread to the container can also help maintain moisture.<\/span><\/p>\n<h3>Can I make these muffins gluten-free?<\/h3>\n<p><span style=\"font-weight: 400;\">Yes, you can make this blackberry muffins recipe gluten-free by substituting the all-purpose flour with a <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">gluten-free flour <\/span><\/a><span style=\"font-weight: 400;\">blend <\/span><span style=\"font-weight: 400;\">designed for baking. Ensure your baking powder is gluten-free, as some brands may contain traces of gluten. With these adjustments, you&#8217;ll have delicious, gluten-free blackberry muffins that are just as moist and flavorful as the original.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. \u2014Julee Walberg, Carson City, Nevada<\/p>\n","protected":false},"author":7061,"featured_media":2112657,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307119,307124,305616,305615,304328,305487,304430,304338,307104,304988,304408,304368,303887,306848,305675,324623,304388,304395,304398,304150,303883,305031],"categories-v2":[310461,309438,310169,310170,310897,310890,308988,308984,310796,308830,308992,310155,308935,308813,308745,308478,309603,310945,309177,308752,308782,308797,309434,308476,308975],"coauthors":[343386],"recommended_recipes":[{"post_title":"Blackberry Fruit Muffins","post_link":"\/recipes\/blackberry-fruit-muffins\/","post_image":"\/wp-content\/uploads\/2018\/04\/Blackberry-Fruit-Muffins_EXPS_THSUM18_33419_B02_02_4b.jpg"},{"post_title":"Blackberry Lemon 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Muffins","post_link":"\/recipes\/apple-cranberry-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Apple-Cranberry-Muffins_EXPS_TOHcom24_27143_DR_07_30_03b.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blackberry-Muffins_EXPS_TOHD24_20030_JuliaHartbeck_6.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/blackberry-muffins\/","name":"Blackberry Muffins","datePublished":"2018-01-01","dateModified":"2024-10-28","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Blackberry-Muffins_EXPS_TOHD24_20030_JuliaHartbeck_6.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Upgrade your mornings with this easy recipe for blackberry muffins. These baked treats are made with juicy blackberries and a few pantry staples, and they can be warm on your plate in just 30 minutes.","recipeIngredient":["1\/2 cup butter, softened","1-1\/4 cups plus 1 tablespoon sugar, divided","2 large eggs","2 cups all-purpose flour","2 teaspoons baking powder","1\/2 teaspoon salt","1\/2 cup milk","2 cups fresh or frozen blackberries"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the ingredients","text":"Preheat the oven to 375\u00b0F. In a large bowl, cream the butter and 1-1\/4 cups sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt, then gradually stir this dry mixture into the creamed mixture, alternating with milk, beating well after each addition. Fold in the blackberries.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blackberry-Muffins_TOHD24_20030_JuliaHartbeck_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the muffins","text":"Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with the remaining sugar. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for five minutes before removing them to wire racks. Serve warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blackberry-Muffins_TOHD24_20030_JuliaHartbeck_2.jpg?fit=700,1024"}],"recipeYield":"1-1\/2 dozen","author":[{"@type":"Person","name":"Lauren Paige Richeson"}],"nutrition":{"@type":"NutritionInformation","calories":" 172 calories","fatContent":"6g fat (3g saturated fat)","cholesterolContent":"38mg cholesterol","sodiumContent":"172mg sodium","carbohydrateContent":"28g carbohydrate (16g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8297873,"reviewCount":47,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Caa461"},"reviewBody":"These were great! I used half spelt flour and half all purpose, and added some fresh wine berries in addition to the amount of fresh blackberries called for! Yum!  They were a big hit with kids and adults. Will definitely make these again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DariaSzymanska"},"reviewBody":"I'm a 17 years old with no experience, had a handful of spare blackberries and you know what? Did exactly as the recipe said and it worked, muffins were delicious :) Very simple, thankfully i had all ingredients at home","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolineRobins"},"reviewBody":"(Experienced baker)  Very nice, easy recipe.  The preparation results in a cake-like batter.  I added a touch of both vanilla and lemon zest, which added enough zing that I believe the original batter might have been rather bland.  Because blackberries are so fragile, I pre-froze them, after cutting large ones in half, and coated them with 1 tsp of flour before folding in.  I am going to bake them again using 2-1\/2 cups frozen berries because they weren't quite \"berry\" enough, but I think that many fresh berries might be too much.  In one muffin, all the berries migrated to the edges of the cup; otherwise distribution was even and normal. Naturally, the first one I cut into for my hubby was the migrated one!  My changes: Lemon and vanilla; reducing sugar to 1 cup; swirling 1\/2 tsp of homemade blackberry sauce on each top before baking; using pearl sugar instead of granulated on top.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ldever40"},"reviewBody":"These were good but need vanilla.  Next time I make them I will add more berries, and a little more sugar too.  And I'm not fond of baking at 375 so I recommend 350 oven for a little longer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"deajoh"},"reviewBody":"My husband loves this recipe.  I will probably add a crumb topping next time instead of just the sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SheilaAllen"},"reviewBody":"Absolutely the best! I added vanilla as others suggested.  I used the large blackcap berries, so I did chop them up a bit first.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RebeccaBrown"},"reviewBody":"Absolutely wonderful!  I did add a tsp of vanilla...and they are pretty sweet, so a more health conscious person COULD cut the sugar....but I didn't and my family raved!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amanda"},"reviewBody":"I made these using fresh blackberries and added a little more extra just because my husband and I LOVE them. These muffins didn\u2019t disappoint. In fact, all dozen were gone within 48 hours. I can\u2019t wait to make these again! It\u2019s such a simple recipe, but less really is more sometimes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Takesha"},"reviewBody":"These turned out so well and everyone love them. I have been told that I need to make more...today????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joy cooking","givenName":"joy","familyName":"cooking"},"reviewBody":"YUM!  Even my kid who usually eats around the fruit in muffins ate these without complaining.  Reduced sugar to 1 c. in the muffins and used turbindado sugar sprinkled on top for a nice crunch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chutzpah84"},"reviewBody":"Perfect blackberry muffins. Soft, moist, and the perfect amount of blackberries and butter and sugar. Great combination and delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jenniferisnice"},"reviewBody":"YUM! What a perfect muffin base. This should prove delicious no matter what kind of muffins I make ... blueberry, chocolate chip, and all the rest.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Doccy"},"reviewBody":"My boys thought these had too many blackberries, but I thought they were just right.  I added 1 T of lemon juice to the recipe and it was wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeLeBee"},"reviewBody":"I added 2 tsp of lemon zest to this recipe, and made a topping of 4 tbs. unsalted butter, 1\/3 C. flour, and 1\/2 c. sugar.  They go fast!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"xmegs"},"reviewBody":"I didn't have butter so I used 1\/2 cup of unsweet applesauce instead and they turned out wonderful! Had a lot of wild blackberries, so I used a little more than called for :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"arleneinaz"},"reviewBody":"I made the recipe exactly as written with fresh picked blackberries and it was wonderful!  Very moist and flavorful.  I think it would work well with just about any berry.  Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"agirlwolf"},"reviewBody":"So yummy! definitely a keeper. These were the best muffins I have ever made.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nicki1963"},"reviewBody":"Really fantastic muffin!  Thanks Julee.  My only modifications are:  overn temp was 325 (I have convection oven) and a little less than one cup for sugar and a little less blackberries too.  Outstanding! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nicki1963"},"reviewBody":"Excellent muffin!  Modifications were minor.  350 convection oven, less than 1 cup of sugar and less than 2 cups of blackberries.  Outstanding!  Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Raygina"},"reviewBody":"The flavor is wonderful. Mine don't color up though. The tops are white and the bottoms are almost burnt. It may be my pan so I'll try again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sulynn051467"},"reviewBody":"These are so moist and delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mkass000"},"reviewBody":"I loved this recipe. I followed it step by step. The only thing I will do different next time is reduce the blackberries and cut them in half first. This was very moist, perfectly sweet and tasted amazing with butter brushed on it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Squisa33"},"reviewBody":"Delicious recipe!!  Made 1\/2 of the recipe which yielded about 6-7 regular sized muffins (all husband and I can handle) and they were all gone by the end of the day.  I followed the recipe with my only changes being using a slight bit less sugar (just didn't heap it, still used an appropriate amount) and using slightly less berries (mix of black & blueberries).  The sugar top made each muffin deliciously crispy and I even melted a touch of butter and drizzled it on top and let cool before serving.  YUM.  Can't wait to make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"k12michmom"},"reviewBody":"Great muffin, but I think they were too sweet for my taste, so I will back off to 1c. sugar next time.  I also used buttermilk...yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"20030","romance_copy_dek":"Upgrade your mornings with this easy recipe for blackberry muffins. 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