These blackberry muffins are perfect for an on-the-go breakfast. The batter is lightly flavored with cloves, while almonds on top give them a savory, nutty crunch. Fresh blackberries add a burst of sweetness in every bite., April 2021


Credit: Jennifer Causey

Recipe Summary

10 mins
35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners. Whisk 2 1/4 cups flour, brown sugar, baking powder, baking soda, salt and cloves in a large bowl.

  • Whisk buttermilk, oil and vanilla in a medium bowl until well combined. Create a well in the center of the flour mixture; add the buttermilk mixture and stir just until combined. Toss blackberries with the remaining 1/4 cup flour in a small bowl until fully coated. Gently fold the coated blackberries and any excess flour into the batter just until combined.

  • Divide the batter evenly among the prepared muffin cups (a heaping 1/4 cup each); sprinkle with almonds and turbinado sugar. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes before serving.

To make ahead

Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.

Nutrition Facts

1 muffin
247 calories; fat 9g; cholesterol 3mg; sodium 224mg; carbohydrates 41g; dietary fiber 4g; protein 5g; sugars 21g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 76IU; potassium 76mg.