Blackberry Muffins

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Photography Credit: Elise Bauer

Pssst… you know what the secret is to making the best blackberry muffins?

Muffins that are rich, tender, and loaded with blackberries?

No, it’s not the butter (though butter makes everything better IMHO).

If your guess is it has something to do with the type of berries, you’re close. Wild blackberries do make the best pies, muffins, and cakes. But you can only get those a couple months of the year.

No, the secret to making the best muffins is sour cream! Rich and tangy sour cream not only intensifies the flavor of the berries, but makes the muffins irresistibly tender and delicious.

This blackberry muffin recipe is one of my favorite recipes on the site. Easy to put together and perfect for breakfast or a Sunday brunch.

From the recipe archive with updated photos, first published 2005

Blackberry Muffins Recipe

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  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Makes about 18 muffins

Ingredients

  • 2 1/2 cups (320g) 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 (236ml) sour cream
  • 1 teaspoon milk
  • 1 cup (200 g) sugar
  • 8 Tbsp warm melted butter (1 stick, 112 g)
  • 1 teaspoon vanilla
  • 1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)

Method

1 Preheat oven, prepare muffin pan: Position rack in center of oven. Preheat oven to 400°F (200°C). 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 Combine dry ingredients: Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.

3 Combine wet ingredients and sugar: In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4 Add wet ingredients to dry, then add berries: 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 over-mix! Over-mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth, but rather lumpy.

5 Put into muffin cups and bake: Divide the batter evenly among the muffin cups. Bake at 400°F (200°C) until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer).

6: Let cool: 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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Blackberry Muffins

Showing 4 of 59 Comments

  • Deena

    I had picked blackberries at my parents house a few weeks ago and frozen them. They were coming to visit today (along with 2 of my sisters) so I decided to make these muffins…DELICIOUS!! And made the house smell wonderful while they were baking! I’m sorry I didn’t get a picture…they were pretty, too :)

  • Irene Ross

    Thank you for sharing your recipes, along with your charming personal commentary. I have tried a number of them, all with great success. However, today I was quite excited to try the Blackberry Muffins, but was disappointed in the result. Instead of a light delicate muffin, mine came out somewhat like a biscuit-kind of dense. I am a fairly experienced baker, so I’m
    wondering if that’s the way this is supposed to be, or that I did something wrong. Many thanks for your comments.

  • Tita

    Thank you for this great recipe and also for the fact that you state measurements in ml and grams for readers outside the US. It once took me hours to figure out how many grams a “stick of butter” was.

    Greetings from France.

  • Laurel Reimer

    Looks like a really good muffin recipe. I’ve got frozen berries to use and will use a sugar substitute for the real sugar (diabetic). The sour cream is a great idea.

  • Agnes

    Hi Elise!
    Just wanted to let you know I use your site on a daily basis. There isn’t a single recipe that I’be tried that I, my husband or my very picky eater friends haven’t loved. I especially love the blueberry cake and blueberry muffin recipes. Am dying to try these blackberry ones. Thanks for sharing your stories too!

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