Recipe updated July 26, 2010
“I have the best blackberry muffin recipe!” my friend Suzanne announced to me a few weeks ago as I was musing out loud that I was looking for a good muffin recipe. Suzanne and I have been friends since we were teenagers, but lost track with each other after college. It was only through a Sacramento Bee article about Simply Recipes that we found each other again – after 18 years – and discovered we live only 10 minutes apart! Last weekend, Suzanne, her two daughters Clara and Audrey, and I baked up a batch of these delicious muffins, which are rich, moist (of course, with a cup of sour cream and a stick of butter in the ingredients), and not too sweet, just the way I like them. Thank you Suzanne, Audrey, and Clara for a great afternoon and truly the “best blackberry muffins.”
- 2 1/2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon milk
- 1 cup sugar
- 8 Tbsp warm melted butter (1 stick)
- 1 teaspoon vanilla
- 1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first.)
1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2 Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serve as soon as possible, preferably within a few hours of baking.