Blackberry Whole Grain Spice Muffin

Blackberry Whole Grain Spice Muffin

Photo credit Aubrie LeGault


  • 1 can Oregon Fruit Blackberries in Syrup, drained
  • 2 cups All-purpose Flour (about 9 ounces)
  • 1 cup Rolled Oats
  • 1 cup Dark Brown Sugar, packed
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Apple Pie Spice
  • 1 cup Fat Free Milk
  • 3 tablespoon Butter, melted
  • 1 teaspoon Vanilla Extract
  • 1 large Egg
  • 1 tablespoon Cooking Spray
  • 12 Muffin cups
  • 1/4 cup Granulated Sugar or Turbinado Sugar


  1. Preheat oven to 400⁰
  2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in the center of the mixture. Combine milk, butter, vanilla, and egg in a small bowl. Add to flour mixture, stirring until just moist. Gently stir in blackberries.
  3. Spoon 1/4 cup batter into each of the 12 paper-lined muffin cups coated with cooking spray. Bake at 400⁰ for 16 minutes. Sprinkle muffins evenly with granulated sugar, bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.


12 muffins

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