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Blackberry Ginger Muffins Recipe

Lightly sweetened with a tender crumb with a subtle ginger flavor, this Blackberry Ginger Muffins recipe is easy to make and fun to share.

A muffin pan, showing signs of use, is shown on a wooden table. Inside the pan are Blackberry Ginger Muffins, hot from the oven.

Summertime is for berries. Strawberries in early summer. Blueberries, raspberries and blackberries in mid-summer. Gooseberries in late summer. There are others too, of course. But these are the ones I see most often.

You can pick your own at farms here in Maine for a fee — or pluck them from the bushes in your yard if you have them. Grocery store berries are an option too, and if that’s all you have access to, they will fulfill the craving just fine.

What berries are most prevalent where you are?

When blackberry season rolls around I buy them weekly. My son, Will, loves them and so do I. Plus, they are excellent in baked goods like these easy, wonderfully shareable Blackberry Ginger Muffins.

An overhead shot of a muffin pan filled with Blackberry Ginger Muffins.

These muffins truly are wonderful.

Blackberry Ginger Muffins are subtle — lightly sweetened with a hint of ginger that lingers and a tender crumb. The juicy blackberries add a hint of tartness to the recipe.

If you aren’t a practiced muffin maker, that’s okay. As far as baked goods go, muffins are among the easiest and most forgiving. Stir together the ingredients, divide them into muffin cups and bake.

These easy muffins are great for sharing. Make up a batch of Blackberry Ginger Muffins and surprise your neighbors or coworkers. They’ll be so glad you did.

Blackberry Ginger Muffins

Blackberry Ginger Muffins

Yield: 12 muffins

Ingredients

  • 1 large egg
  • 1 cup milk
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1 tbsp grated fresh ginger
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1¼ cup blackberries (fresh or frozen)

Instructions

  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
  2. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, ginger, salt and vanilla extract. Stir until smooth, about 1 minute, and then let sit for 10 minutes. Fold in the blackberries
  3. Divide the batter evenly among the 12 muffin liners.
  4. Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  5. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.

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