Blackberry Muffins

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

  • 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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  • 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!


  • elise

    Hi Janice,
    I’m so glad you like the recipes you are finding here! Regarding substituting blueberries for blackberries, yes you may substitute. Use a cup and a half of blueberries. If you are using frozen blueberries, defrost them first, drain the excess liquid, and coat them in a light dusting of flour.

  • bilgen

    What else can I use instead of sour cream? Perhaps a mixture of plain yoghurt and milk?

    You can substitute the sour cream with plain whole milk yogurt. ~Elise

  • Jill

    I know this is an old post but I have to add- made these with fresh raspberries this morning and I was very pleased- it was hard not to over mix and for this they are a little dense, but very enjoyable and just the right amount of sweet.

  • Virginie

    Thank you for the delicious and SO EASY recipe!! I made it today with the precious help of my 3-year old daughter, and this was by far the BEST muffins we’ve ever tasted! I just recently found out about your website and LOVE it!!! THANK YOU :)

  • shockmewv

    How about using canned blackberries? I canned quarts upon quarts of wild blackberries this summer and wonder if I could use these in this recipe after draining them. They were canned in a light sugar syrup. What do you think?

    They should work fine. Just drain them well first. ~Elise

  • frances

    I have just eaten one of these still warm from the oven and they are fantastic and without a doubt the best muffin I have ever made!!! I have tried so many muffin recipes in search of the perfect one and now here it is. We are Canadians living in Riyadh, Saudi Arabia and I have become so dependent on finding recipes on the internet. I had to use frozen blackberries and was doubtful about the muffin texture as had to mix the batter a fair amount in order to ditribute the berries evenly but the result proved delicious. I even substitued 1 cup whole wheat flour for the white, skim yogurt soured with 1 Tblsp white vinegar and used only 4 Tblsps of butter in my quest for healthy eating.
    Thanks a million, love the website!!!

  • Monica

    Made them. Love them.

    As another reader suggested, I substituted nonfat yogurt for the sourcream and still managed to get the most tender, delicious muffins I’ve made to date.

    Now I’m going to experiment with different kinds of berries to see what I get. Raspberries next, perhaps.

  • Megan

    This is a GREAT recipe. My friends and family liked it too. I WILL keep using this recipe! I used fresh berries from my uncle’s blackberry patch. I used yogurt instead of sour cream (it was just as good with it as a substitute)!

  • Martha Blair

    Tried this recipe just as directed and loved them. My question is can they be frozen? I have never made muffins of any kind before and there is only my husband and I at home now and I would love to be able to freeze them and lift a couple out of the freezer each day.

    Thanks again for a great recipe.

  • Elise

    Hi Martha – great question. I would assume they could be frozen. Usually we eat them up so quickly the idea of freezing them has never come up.

  • Carol

    It turned out delicious even though I substituted Dannon’s Light & Fit strawberry yogurt for the sour cream (none on hand)..had to add about 1/4cup more flour. Also because the yogurt was a little runny, I didn’t need to add the milk. I followed another reviewer’s advice and used 1 cup of wheat flour and 1cup all purpose. Exactly 17 minutes in the oven =)

    the sweetness was just enough for me since I don’t much of a sweet tooth. thanks so much Elise!

  • Jane Walker

    Could you please tell me can cooked muffins be frozen and how would you defrost them

    I’m assuming they can be frozen, I have never frozen them myself. To defrost I would just put them out on the counter for an hour or two, wrapped in whatever you had them wrapped in for the freezer, i.e. plastic wrap or aluminum foil. ~Elise

  • Jill

    I just made these and added a streusal topping – they were delicious thank you!

  • jen

    They look WONDERFUL! Just wondering, why do they have to be served within a few hours? Do they not age well?


    Quick breads, muffins taste better right after they’ve been made. Over time they will tend to harden up. ~Elise

  • Rosemary Walker

    I made these muffins this August using non-fat sour cream and Becel marg. instead of butter. I thought they were so good I entered them in the Saanich Fair (operating for 143 years!) and won 1st prize!! The ones I kept for ourselves, I froze. I wrapped them individually in cling wrap then just took one or two out of the bag as needed. I microwaved them for about 30 seconds, though can’t exactly remember how long. Anyway, they tasted like freshly baked.

  • Dee

    Made this twice using blueberries. I’d say this is the best muffin recipe I’ve tried so far. The texture of the muffins were even better when I substituted 1 cup of the all purpose flour with whole wheat fine flour as suggested by others.
    Thanks again Elise for another great recipe.
    Btw, your pineapple upside down cake is another favorite in our family.


    Hi Elise. Just a quick question, do you have any advice for baking muffins in a convection oven? What to preheat to and how long to cook?

    Thanks so much!! On a side note, I absolutely love your site. I’m a working mom of 2 little ones (3 &1) and I’ve yet to make something that didn’t please their palates as well as mine and my husbands!! Your site has made my life so much easier!

    Hi Hillary, no idea about this recipe, but in general you want to lower the heat by 25 degrees if using convection, and assume the cooking time will be less as well. Thanks for the kudos! ~Elise

  • Marisofparis

    Wow, this is a very interesting muffin recipe! I had been making buttermilk muffins with an altered recipe originally taken from the Joy of Baking. I found myself with very out of date buttermilk and discovered this recipe while hunting online for other options.

    First off, I used 1/2 cup sour cream & 1/2 cup fat free plain greek yogurt. I split the 2 1/2 flour called for between white & whole wheat flour. I also cut the butter back by 2 Tbsp & used Smart Balance spread. Finally, I added a few dashes of ground cloves to the dry mixture.

    Result: delicious but HUGE!! I need to put far less batter in the muffin cups next time. No need to fill them to the top, at all! They are also quite sticky. I use a silicone muffin tray and typically have no problem popping the muffins out after about 10 mins of cooling. Not so with these. I had to carefully push the silicone in a circle up on the bottom and even then I had a little breakage. Not sure if using muffin papers would help or not. I’m not keen on buying any, at least.

    So all in all, a great recipe with lots of opportunity for substitutions. As one of the first reviews said, you can’t keep a good muffin down! Thank you!

  • Rhonda

    Hi I just made your blackberry muffins with some wild blackberries my dad and I picked this summer. They are fantastic! The batter was very thick and I had my doubts when putting them in the muffin tins, but when they came out, Oh Yummy! Thanks

  • Angela

    Thank you for this recipe. I am generally a pretty terrible baker, and I was still able to make an awesome batch of these blackberry muffins! Definitely one of the best recipes I have tried, and I will keep using it!

  • Jina

    Just wanted to add my two cents on this recipe. It really IS the best blackberry muffin recipe ever. And not just for blackberries. My sister and I have been using it for several years ever since I discovered this article in 08. We’ve both played around with the different kinds of fruit… we’ve substituted the blackberries for blueberries, strawberries, for raspberries, and even for peaches. I’m about to try it again now, with apples. :)

  • Shelly

    These muffins tasted AMAZING, and looked magazine worthy!! The batter looks thick, but came out perfect. Will use again and again!! THANKS

  • Amber

    Used white wheat flour they turned yummy

  • Marcie

    First time making blackberry muffins and loved how they turned out. I used lowfat yogurt instead of sour cream (because I didn’t have any) and I forgot to add the sugar as my 16 mo.old son was “helping” me bake. I had to scrape the batter back into the bowl and mix with sugar, but decided to only add 1/2 C and they still tasted great!
    Thank you!

  • Wendy lucier

    Best muffins ever!!! Making them again today.

  • Nancy Berry

    I wonder if more milk than the 1 tsp. is needed. I found the batter more the consistancy of cookie dough. I made the first batch and then on the second one I added more milk it was so much better. I also substituted with blueberries. Other than that the muffins were very good. Not too sweet either.

  • Vivien

    I tried this recipe today and yes it is really yummy! It is so tender and moist! love it! Thanks Elise!

  • Jeremy

    Just thought I would comment real quick for all those asking about freezing. While I’ve never frozen muffins, I freeze quickbreads (primarily zucchini) regularly, and they handle it superbly.

    When I’m freezing quickbreads, I wrap them in plastic wrap and then in aluminum foil. To thaw them out, I either leave them on the counter or put them in the refrigerator. It doesn’t seem to make a difference which way you thaw them out.

  • Monna

    These are fantastic! Saw the recipe this morning and whipped them up! New fav.

  • Matylda

    I’m french cooker (sorry for my english :/ )
    I’ve ever cooked these muffins, there was EXTRAORDINARY.
    Can I replace blackberries by chocolate chip ?

    Thanks for answer.

    • Elise

      Hi Matylda, I haven’t tried subbing chocolate chips for the blackberries, but if you do, please let us know how it turns out for you!

  • Matylda

    Oups, I’m soooo sorry I forgot to tell you how was my chocolate chip muffins …
    So, there was absolutely DELICIOUS :)
    Soon I’ll try to cook chocolate muffins, I’m thinking about what kind of chocolate I can use and witch quantity …
    Stay in touch :)

  • Rose

    Super yummy. Will make these again in a heartbeat.

  • Denise

    Thank you Elise for sharing this wonderful recipe. These muffins are superb! I didn’t have blackberries so I used some frozen mixed berries, cherries, blueberries, blackberries, and raspberries, thawed and drained, and coated with a little flour. They turned out perfect. I will be making these again!

  • steph

    Made these today and I loved them ! Thank you for Sharing the recipe_

  • 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.

  • 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!

  • 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!

    • Elise

      Hi Robyn, I think that plan sounds fine. What you want to avoid is mixing the dry ingredients that have the leavening agents with the wet ingredients too far in advance. By keeping them separate, it should work!

  • 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.

  • Bree

    I made these yesterday, but I used frozen raspberries (and made a double batch). They turned out very good, although some of my raspberries turned blue.

    I found the batter to be very thick, thicker than other muffins I’ve made, almost like cookie dough. I think another commented mentioned this. I didn’t want to overmix, but almost had to just to incorporate all the dry ingredients. Is that normal or did I do something wrong?