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Blackberry Muffins from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 7 votes

Blackberry Muffins

These Blackberry Muffins are perfect for anyone ages 1+, they're healthy, quick to prepare and easy to store in the freezer for when you need a quick snack!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 people
Author: Gaby Dalkin


  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup milk of choice (cows milk, oat milk, almond milk, hemp milk etc)
  • ¼ cup grapeseed oil (coconut oil works also)
  • ½ cup honey or agave (only use honey if you're making these for humans above 1 year old)
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 ½ cups blackberries halved (you're more than welcome to sub any other fruit - just cut into similar size)


  • Preheat the oven to 375° F.
  • In a bowl, combine the flour, baking powder, and salt.
  • In a separate bowl, whisk together the egg, milk, oil, honey, vanilla, and lemon zest. Slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
  • Add the berries to the batter and slowly combine.‬
  • Line or grease muffin tins and fill each tin ⅔ of the way with batter.‬
  • Bake for 20 minutes or until toothpick tester comes out clean.


Muffins are perfect to make ahead and freeze. Just thaw and serve!


Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 87mg | Fiber: 2g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg