Blackberry Muffins

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

Blackberry Muffins
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

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 18 muffins

If using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour before using in the recipe.


  • 2 1/2 cups (320g) all-purpose flour

  • 1 tablespoon 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 or water

  • 1 cup (200g) sugar

  • 8 tablespoons (1 stick, 112g) warm melted unsalted butter

  • 1 teaspoon vanilla

  • 1 1/2 cups (150g) fresh blackberries, halved


  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.)

    The batter is not batter-like, but more like a dough. Do not over-mix! Over-mixing will cause the muffins to be dense, not fluffy. It should not be smooth, but rather lumpy.

  5. Put into muffin cups and bake

    Divide the dough 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.

Blackberry Muffins
Elise Bauer
Nutrition Facts (per serving)
191 Calories
8g Fat
27g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 191
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 41mg 14%
Sodium 188mg 8%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 3g
Vitamin C 3mg 13%
Calcium 69mg 5%
Iron 1mg 6%
Potassium 64mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.