Light and fluffy muffins with juicy blackberries mixed into the batter for extra moisture and beautiful color. Cinnamon and brown sugar are added for deeper and richer flavor, and the golden muffin tops are lightly sprinkled with granulated sugar for a delightful crunch.
Step 3. Using an electric hand mixer or whisk, beat the oil, milk, vanilla, and sugars until well combined, about 2 minutes.
Step 4. Add egg and beat for at least one minute. (We want to incorporate lots of air into our muffins).
Step 6. Using a rubber spatula, fold in the mashed blackberries. Use a cookie scoop or ice cream scoop to place the batter into the prepared muffin tin (fill almost to the rim). Top with 1-2 berries and sprinkle lightly with granulated sugar.
* Storage: Place in an airtight container and store in the refrigerator for up to 4 days. Because they contain so much moisture from the blackberries, their shelf-life at room temperature will not be as long.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!