Wild Blackberry Muffins

Posted on Posted in Clean Eats, Recipes
Wild Blackberries! Beware of thorns!

This is our second year in the PNW and I missed out on these babies last year because I didn’t know they were safe to eat. They grow everywhere, and that is not an exaggeration. I see people picking them in parks, by the side of the road, and we picked this most recent batch from our apartment complex. They aren’t as sweet as what you would buy at the store, but they are free! The biggest turn off to these babies are the tiny and not-so-tiny thorns that accompany the bush. Even the leaves have thorns on the underside and the tiny ones break off in your skin or clothes. It’s not too bad for adults, just don’t wear a nice sweater and gloves are recommended. It’s ok for kids as long as you direct them to the free-hanging ones that are easy to reach.

Like I mentioned in my last recipe post, I’ve been spending more time in the kitchen since the weather has turned cooler. Today is the third time I’ve made this particular recipe and they have been delicious every time. My recipe was inspired by this post.

I changed quite a few things, but when I made this originally I based it off her recipe. I’m adding notes to make this recipe vegan if you’d like to try it that way. Please note, however, I have not tried it with my suggested substitutions.



  • 2 cups white whole wheat flour (such as King Arthur Flour)
  • 1/2 cup packed light (or dark) brown sugar
  • 1/2 tsp salt
  • 1/4 rounded tsp cardamom
  • 1/8 tsp nutmeg
  • 4 tsp baking powder
  • 6 tbsp salted butter, chilled (sub coconut oil for vegan, warmed to liquid state)
  • 1 large egg (sub chia egg – directions here)
  • 3/4 cup whole milk (or hemp/coconut/almond for vegan)
  • 1 tsp real vanilla extract
  • 1 1/2 cups wild blackberries, rinsed and drained


  • Measure and add all dry ingredients in large bowl, whisk to combine.
  • Cut cold butter into flour using pastry blender, knives, or your fingers.


  • Add wet ingredients into butter/flour mixture and stir until incorporated.
  • Fold in blackberries.


  • Spoon into muffin tin, filling cupcake liners almost full.
  • Add brown sugar on top
Adding the brown sugar to the tops
  • Bake at 375* (or 400* depending on your oven) for 16 minutes, rotating halfway through.
  • Check for doneness with toothpick in the center of largest muffin.
  • Share & Enjoy!

Let me know what you think! These are not super sweet, so the brown sugar on top is a special treat. Play with the temperature on your oven to make sure they don’t get too brown and/or dry.




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