Blackberry Muffins

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

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

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


  • 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)


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 71 Comments

  • Braja

    Hi, I just wanted to express how absolutely scrumptious these are. I made them this morning with blueberries and blackberries and they were perfection. They were perfectly moist, soft and had a beautiful crunch on the top. I even made them with whole wheat flour and you would have never known. This recipe is definitely becoming a keeper.

  • Bill Sexton

    We really liked these and will make more now that the berries are in season. I forgot to cut my rather large ollalie blackberries in half nor did I dust them with flour. They separated from the rest of the muffin more than I would have liked. Lesson learned. Thanks for the recipe!

  • Katey

    Just made these and they are very yummy! Great recipe ☺

  • crystal lyons

    I had 4 cups of wild blackberries that needed to be used so I doubled it & they were delicious. I will say that they didn’t really rise in the oven but that may have been due to my baking powder. Easy to make with ingredients I always have on hand. Added a little lemon juice & vanilla after reading the reviews. Thanks for sharing, I will definitely be making these again & again.

  • Sky

    I make these muffins regularly but I do add a few extras, I often substitute for sour cream for yogurt, and it works out perfectly. I also include a cup or two of cottage cheese with the yoghurt or sour cream, and it is amazing! It usually takes a couple more minutes to cook but not much more than that. Adding shredded coconut or coconut flakes is also something I do when I have it,I include that with everything as well.. I substitute regular sugar for coconut sugar. And I use about half the amount of sugar called for.with all those extra ingredients I put in really as much as I feel like, and often it’s quite a bit. It makes a dozen really big muffins or a couple dozen mini muffins. If you’re doing the mini muffins you don’t need to cook it quite so long.

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