Blackberry Muffins

BakingBerryMuffin

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.

Blackberry Muffins Recipe

  • 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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

161 Comments / Reviews

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Did you make it? Rate it!

  1. DANIEL

    I made this recipe as directed, and the batter came out VERY DRY – more of a dough than a batter. I had to add an additional cup of milk to thin it out. That said, with the additional milk added, they came out awesome :)

  2. Cheryl Kostyk

    I’ve made this recipe many times. I don’t add the cinnamon. I sprinkle sugar on top. Everyone loves them
    Thank you for the recipe

    xxxxxyyyyy

  3. Suz

    These are delicious – made them for meeting and everyone raved about them. A friend said her favorite muffin was a BlackBerry Banana muffin. Wondering how to incorporate bananas in this recipe? Maybe in lieu of the sour cream?

    Show Replies (1)
  4. Marsha Price

    The muffins were outstanding! I am not a baker so I struggle with recipes. The instructions were easy to follow with a very important tip to not over mix. I had my sister taste them and she is an excellent baker and she said ” I nailed it”. Believe me she is a tough critic. I can’t wait to make them again.

    Show Replies (1)
  5. Betsy

    I just made these with fresh dewberries since those are the berries that are growing along Texas roads right now. I did change a couple of things using the reviews. I added the zest of one whole lemon, upped the cinnamon to 1 t, and substituted 1 teaspoon of fresh lemon juice for the milk. I sprinkled some sugar on the tops after 15 minutes of cooking. Also I used light sour cream, since that is what I had on hand during these days of quarantine. They were great!

    xxxxxyyyyy

    Show Replies (1)
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