Blackberry Vanilla Almond Muffins

Revel in this antioxidant rich recipe complete with blackberries and almonds. Made with Pamela’s Baking & Pancake Mix.


    Yield: 1 dozen muffins

    • 1½ cups Pamela's Baking & Pancake Mix
    • ½ cup blanched slivered almonds
    • 2 eggs
    • ⅓ cup applesauce
    • 1 tsp vanilla
    • ½ cup vanilla almond milk
    • ½ cup melted butter
    • 4 oz. blackberries (save some for the tops)

    Preheat oven to 325°.

    Mix dry ingredients, reserving the berries. Mix liquid ingredients. Combine. Carefully fold in the berries, taking care not to squish them too much. Scoop approximately 1/4 cup into well sprayed cupcake paper liners or greased muffin tins. Bake for about 20 to 25 minutes.

    © Pamela's Products, Inc.

Customer Reviews

Based on 6 reviews
Amy Y

This needs some sugar and some salt.


These muffins needed a little sweater. The applesauce was not enough to give these muffins what they needed. Also, they were very oily and flat. Will not try this recipe again.

Andie B

This recipe makes the Greatest Muffins Ever! The only change I've made is to use 1/3 c coconut oil instead of butter, and the texture of the muffins is moist and rich (the first batch I made, I used too much oil by the original recipe and they were too soggy). I especially like using apple sauce and no additional sweetener, they are a guilt-free baking treat, very tasty without being too sweet.


No sugar, the applesauce isn't enough. Also they were dry, and I baked them for only 16 min.

Pamelas Customer Service

Great News! We have reviewed this recipe and reduced the amount of butter and milk for a better outcome...Enjoy!

Denise, Customer Service