Blackberry Cupcake Muffins Recipe

Name: Blackberry Cupcake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES OR MUFFINS:; 1 whole Large Egg, At Room Temperature; 2 Tablespoons Coconut Sugar; 2 Tablespoons Real Maple Syrup; 3 Tablespoons Melted Coconut Oil, Plus More For Oiling Cupcake Tin; 1/2 teaspoons Pure Vanilla Extract; 1/4 cups Low-fat Buttermilk, At Room Temperature; 1/2 cups Plus 3 Tablespoons Whole Wheat Pastry Flour (Scoop And Sweep Method); 1/4 teaspoons Baking Powder; 1/8 teaspoons Baking Soda; 1/8 teaspoons Fine Grain Sea Salt; 1/3 cups Fresh Blackberries, Roughly Chopped; FOR THE GLAZE (optional):; 2 teaspoons Coconut Butter (soft Creamy Consistency); 1 teaspoon Real Maple Syrup; 2 teaspoons Almond Milk, Or More If Desired; 1/8 teaspoons Chai Spice Blend (use Your Own Or See Directions)

Servings: persons

FOR THE CUPCAKES OR MUFFINS:
1 whole Large Egg, At Room Temperature
2 Tablespoons Coconut Sugar
2 Tablespoons Real Maple Syrup
3 Tablespoons Melted Coconut Oil, Plus More For Oiling Cupcake Tin
1/2 teaspoons Pure Vanilla Extract
1/4 cups Low-fat Buttermilk, At Room Temperature
1/2 cups Plus 3 Tablespoons Whole Wheat Pastry Flour (Scoop And Sweep Method)
1/4 teaspoons Baking Powder
1/8 teaspoons Baking Soda
1/8 teaspoons Fine Grain Sea Salt
1/3 cups Fresh Blackberries, Roughly Chopped
FOR THE GLAZE (optional):
2 teaspoons Coconut Butter (soft Creamy Consistency)
1 teaspoon Real Maple Syrup
2 teaspoons Almond Milk, Or More If Desired
1/8 teaspoons Chai Spice Blend (use Your Own Or See Directions)

1
Preheat toaster oven to 325u00b0F and grease 5 muffin cups.
2
In a large bowl, whisk together egg and coconut sugar until well combined. Add maple syrup, coconut oil, vanilla extract and buttermilk, whisking until all ingredients (especially oil) are well combined.
3
In a small bowl, combine whole wheat pastry flour, baking powder, baking soda and salt; stir to mix evenly. Gently whisk half of the flour mixture into the wet ingredients until only a few streaks of flour remain. Repeat with remaining flour mixture. Batter will be on the thin side. Carefully fold in chopped blackberries.
4
Using an ice cream scoop or measuring cup, fill muffin cups 2/3 full with batter. Drag a toothpick through the batter in a zig-zag pattern to eliminate any air bubbles from whisking. Bake at 325u00b0F for 20-23 minutes, turning the pan halfway through bake time. The edges will be golden brown and a toothpick in the center comes out crumb free when the muffins are ready. Allow muffins to cool in pan 10 minutes before transferring to a rack and allowing to cool completely before glazing.
5
For the chai spiced glaze:
6
In a small bowl or coffee mug, combine coconut butter, maple syrup and almond milk, stirring until a smooth glaze forms. Stir in chai spice blend and add more almond milk if necessary to achieve desired consistency.
7
To make your own chai spice blend, mix together 1/4 heaping teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground cloves.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES OR MUFFINS:, 1 whole Large Egg, At Room Temperature, 2 Tablespoons Coconut Sugar, 2 Tablespoons Real Maple Syrup, and more.

Yes, Blackberry Cupcake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Cupcake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions