Blackberry Muffins


“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

  • 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 overmix! Overmixing 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

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Showing 4 of 46 Comments

  • Jay [Schufman]

    Thank you, Elise, for a truly delicious Blackberry Muffin recipe. My wife and I made our first batch this morning with fresh blackberries. Voilà! You are a master of culinary baking! (Our singular substitution was homemade crème fraîche, heavy cream cultured with buttermilk, and a bit more milk. Our crème fraîche is rather thick.) We are delighted to add your recipe to our breakfast baking recipes binder.

  • Robyn

    I have made these several times. Always delicious. I plan to make these for a brunch this weekend but would like to get as far as I can the day before while still doing the baking the morning of the brunch. I believe I can mix the dry ingredients without a problem the day before. Can the same be said for the wet ingredients? Can I mix the wet ones together the day before and mix the two (wet and dry) together the morning of, just before baking? Thanks!

  • DM

    Beautiful recipe. I followed it almost exactly. I added a shake of allspice and used full fat plain yogurt since that’s what I had. I was very careful not to over mix. These were very light and fluffy, not at all dense. I also got 18 muffins, and the cups were super full. Thanks for sharing!

  • MaralynRose

    I just put a batch of these blackberry muffins into the oven….mmm! The kitchen smells wonderful! I can’t wait to see how they turn out tomorrow morning.
    Though I do wonder how you can get just eighteen muffins from this recipe. I added at least 2 1/2 cups of berries to the batter and could fill no less than 25 muffins tin holes! I’m sure they will become Ginormous! Anyway, thanks for this recipe Elise.

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