Blackberry Muffins

The BEST rich, tender, delicious blackberry muffins! These muffins are a family favorite, filled with juicy berries.

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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.

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 77 Comments

  • Alyy

    Just pulled these out of the oven. They are amazing and I’m a novice baker! They make me think of the ones my mom made all the time.

    Ive had wild blackberries i collected from my yard that I’ve been too afraid to bake with but I’m really glad i did!

    The only note i have is that you can definitely use less salt than recommended:)

  • Victoria

    I’ve picked blackberries in the woods today, came home looking for some berry-related recipe only to read that “Wild blackberries do make the best pies, muffins, and cakes”! Proved to be true! )) I’m just not sure about that 1tsp of milk… I dared to add a cup and it turned out well.

  • The Recipe Hunter

    Just wanted to thank you for this recipe. I took inspiration from this recipe and modified it and made a GF muffin. It turned out wonderful and is most delectable. I will link back to this recipe once I post it on my blog with credit to you.

  • Danuta Gajewski

    Best muffins I’ve ever made…even hubby, who usually doesn’t like muffins, scoffed these down! Followed the recipe to a T, only difference was the length of time baking (I have a fussy oven!), 24 mins. And another first: my muffins didn’t stick to the paper cups and I’ve been baking for over 50 years! This recipe is a keeper! Thank you!

  • Stephanie

    I made these today and they are amazing. I think this is a great go to base recipe for all sorts of fruit muffins.

    However, I baked them for 17 minutes at 400 in muffin cups but the paper bottoms seems a little burned. The muffins weren’t burned – they were nicely browned. I use dark bakeware. I wonder if I should reduce the temp and bake longer.

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