Blackberry Muffins

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.”

Blackberry Muffins Recipe

  • Yield: Makes about 18 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.

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Showing 4 of 41 Comments

  • anamomda

    So I made these. Twice. First time? I neglected to add the butter! Yup, forgot it was hiding/defrosting in a cup in my microwave. Believe it or not, though they took almost twice as long to bake, they were still decent, Second time? Used half the required amount of butter (hey, why not?), and subbed lowfat organic yogurt for sour cream. Delicious! Lesson? You just can’t keep a good muffin down. Thanks, Elise.

  • Claire

    I am a Scottish muffin making novice in need of help. My husband is obsessed with blueberry muffins and I am convinced I can bake them better than he buys from supermarkets. After several edible ‘disasters’, I have successfully purchased measuring ‘cups’ from ‘downtown’ and have been canvasing for recipes all morning. I have returned to your site a couple of times and quite like the chat. So, questions:

    Can we substitute olive oil for veg oil or is that just a big ‘no’?

    If using butter, does it matter if it’s added melted or ‘cold beaten’?

    By ‘teaspoon’ of baking powder, do you mean heaped, level or just don’t think about it?!!!

    My muffins often ‘stick’ in the paper wrappers. Is this just a ‘wrong recipe’ or does that happen anyway with most muffins?

    Does a ‘fan’ oven make any difference to cooking temp?

    What is happening when they are wet/still dough like and uncooked in the middle? Too much mixture? Too hot too soon?

    All very perplexing…thanks in advance for any and all advice………!

  • Elise

    Hi Claire,
    I’ll try to answer some of your questions.

    If a baking recipe calls for vegetable oil, I have used olive oil without a problem. Another good oil to use is grape seed oil.

    Regarding melted versus cold, in baking, yes it does matter. Do what the recipe calls for.

    Baking is like chemistry, especially when it comes to the amount of baking soda or baking powder. So if the recipe calls for 1 teaspoon, you can assume it means 1 level teaspoon.

    Muffins stick to the paper, at least that has been my experience some of the time.

    The oven fan makes a huge difference. If you are using a convection oven (one with the fan on inside), reduce the oven temp by 25°F and oven time by 10%. You will probably need to experiment with your oven to see what settings deliver the best results. Every oven is different.

    Regarding dough-like in the middle? It just isn’t done yet. Use a toothpick to test the middle. If it comes out wet, put it back in for 10 minutes.

  • janice

    Dear Ms. Elise,

    I hope you’ll answer this, I’m 11 years old and I just love Blueberry Muffins. I tried baking one of those Blackberry Muffins, and it turned out OK, but a bit burnt. I love all your recipes posted up on this website, including your Blueberry Buttermilk Pancakes recipe, and the Apple Butter recipe. Those are my favourites. Oh, and by the way I wanted to ask you a question; Can we use blueberries for a substitute of the blackberries? I’m rather fond of blueberries and the blackberries don’t really suit my taste. Anyway, thanks a lot for all these wonderful recipes!


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