Place all of the ingredients except the fresh rosemary and blackberries into a blender and process about one or two minutes on high until the mixture is completely combined and smooth.
Add the rosemary and pulse a few times until rosemary is just combined.
Divide the egg mixture between the four ramekins and add blackberries to each ramekin.
Place the filled ramekins on a baking sheet and bake for fifteen to twenty minutes until the egg mixture puffs and is cooked through.
Cool on a rack a few minutes before indulging. Can be eaten in or popped out of the ramekins. Enjoy!