Wild Blackberry and Orange Muffins
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These Wild Blackberry and Orange Muffins are a celebration of summer’s simple pleasures—bursting with juicy berries and bright citrus, they’re the kind of treat that brings comfort and joy in every bite.
A Farmhouse Memory
This recipe holds a special place in my heart. It dates back to our early days in Black Earth, Wisconsin, living in a century-old farmhouse surrounded by nature’s bounty. Our very first summer there, while exploring our land, we stumbled upon a patch of wild blackberries—tiny, sweet, and full of flavor.
Those wild berries inspired these muffins, combining their natural sweetness with the zesty brightness of orange. It’s a pairing that feels both nostalgic and refreshing.
RECIPE DETAILS
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These Wild Blackberry and Orange Muffins are delightfully simple to make, requiring just one bowl and a handful of pantry staples. The batter comes together quickly, making them perfect for a spontaneous baking session or a weekend breakfast.
The orange glaze adds a touch of sweetness and a beautiful finish, but the muffins are just as delicious without it. You can also top with some Sugar Crystals instead.
ABOUT THE INGREDIENTS
These muffins come together with a handful of pantry staples, plus a few seasonal gems. Here’s what you’ll need:
Cane Sugar
A gentle sweetener that gives these muffins just the right amount of sweetness without overpowering the berries.
Unsalted Butter (melted)
Butter adds richness and helps create a soft, tender crumb. Melting it makes for easy mixing—no mixer needed.
Vanilla Extract
A splash of vanilla rounds out the citrus and berry flavors with a cozy, familiar warmth.
Orange Juice
Fresh-squeezed if you have it, but store-bought works too. The juice brings brightness and a little tang that balances the sweetness.
2% MILK
I like using 2% milk for a little extra creaminess but not too much. But really, whole milk or your favorite non-dairy alternative will work as well.
EGG
Just one large egg gives structure and helps hold everything together.
All-Purpose Flour
Simple and reliable, all-purpose flour keeps the texture of these muffins light and just sturdy enough to hold those juicy berries.
Baking Powder
This gives the muffins their lift, so they rise up nice and fluffy.
Kosher Salt
A pinch of salt enhances all the other flavors and balances the sweetness.
Wild Blackberries
These are the star of the show—tart, juicy, and packed with summer flavor. You can use cultivated berries too, but the wild ones bring something special. Just be gentle when folding them in.
Optional Orange Glaze
If you want to take things up a notch, this simple glaze adds a bright, citrusy finish.
Powdered Sugar – To sweeten and thicken the glaze into a silky drizzle.
Orange Juice – For flavor and a little zing.
MAKING THE MUFFINS
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the sugar, melted butter, and vanilla extract.
Add the orange juice, 2% milk, and egg to the bowl, mixing with a handheld mixer until well combined.
Sift in the all-purpose flour, baking powder, and kosher salt. Stir until just combined—avoid overmixing.
Gently fold in the blackberries with a spatula. If using larger berries, toss them in a bit of flour before adding to prevent them from sinking.
Spoon the batter into a greased or paper-lined muffin tin, filling each cup about ¾ full.
Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
Baking is a wonderful way to involve children in the kitchen. Here are some kid-friendly tasks for this recipe:
OPTIONAL TOPPING INSTRUCTIONS:
While the muffins are baking, prepare the glaze by whisking together the orange juice and powdered sugar until smooth.
Once the muffins are done, let them cool for a few minutes. While still warm, dip the tops into the glaze. Allow them to cool completely, then dip again for a thicker glaze, if desired
OR you can top with some sugar crystals. To add the sugar crystals, add them BEFORE you bake muffins.
STORAGE DETAILS
Store any leftover muffins in an airtight container or food-safe bag at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.
You can also freeze the muffins—lay them in one single layer on a baking sheet lined with a silicone liner and freeze for about an hour, then store in a freezer food-safe bag for up to 3 months.
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MORE RECIPES YOU CAN’T MISS
Wild Blackberry and Orange Muffins
These Wild Blackberry and Orange Muffins yummy muffins are a perfect nod to summer in Wisconsin. A simple recipe that you can make and enjoy with everyone.
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
Muffins
- ½ cup cane sugar
- 4 tablespoons melted unsalted butter
- 1 tablespoon vanilla extract
- ⅓ cup orange juice
- ⅓ cup 2% milk
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon of kosher salt
- 2 cups wild black raspberries (See Notes 1 for substitutes)
Orange Glaze (optional – See Notes 2 for substitute)
- ⅓ cup orange juice
- 1 cup powdered sugar
Instructions
Muffins
- Preheat the oven to 400°F
- Whisk together cane sugar, unsalted butter, & vanilla extract
- Add 2% milk, orange juice & egg. Mix on low with a handmixer until combined
- Sift in all-purpose flour, kosher salt, and baking powder into the liquid ingredients. Then mix until just completely combined
- Gently add and fold in black raspberries (if you use larger berries you will need to lightly cover them with flour, then add them to the mixture).
- Fill a greased (or paper-lined) muffin tin ¾ full (if you choose to use sugar crystals, add them HERE)
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
If making the glaze…
-
While the muffins are baking, prepare the glaze by whisking together the orange juice and powdered sugar until smooth.
-
Once the muffins are done, let them cool for a few minutes. While still warm, dip the tops into the glaze. Allow them to cool completely, then dip again for a thicker glaze, if desired.
Equipment
Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
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ThermoWorks Hi-Temp Silicone Spatula
Buy Now →Notes
- If you can’t find wild black raspberries, you can use cultivated berries at a 1:1 ratio. You might need to cut them in half as they will likely be much bigger than wild raspberries.
- Instead of making an orange glaze, top it with some Sugar Crystals (about ¼ cup should be enough for all the muffins).
- Mini Muffin baking times: Simply fill a mini muffin tin 3/4 full and bake for 10 min, or until golden and a toothpick comes out clean.
- Prep Time: 10 minutes
- cooling time: 10
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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