Rating: 4.5 stars 4.3
126 Ratings
  • 5 star values: 69
  • 4 star values: 38
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 0

Yummy and fast enough to make for breakfast!

Recipe Summary

10 mins
20 mins
30 mins
1 hr
1 dozen


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.

  • Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cook's Note

Also a great way to use up extra berries. Just throw in what you have, you don't need to limit yourself to blackberries. Blueberries, raspberries, or even cut-up strawberries work fine. The brown sugar can be reduced, or even omitted if you prefer a less sweet muffin.

Nutrition Facts

237 calories; protein 4.5g; carbohydrates 45.4g; fat 4.4g; cholesterol 22.9mg; sodium 252mg. Full Nutrition