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

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  • 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

83 Comments / Reviews

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Did you make it? Rate it!

  • Katy

    Delicious and so moist. Loved them.

    xxxxxyyyyy

  • Leanne

    Just made these muffins and they look lovely and was wondering what the calories are?

  • North Dakota Terri

    I have a question. I haven’t made these yet, but isn’t 1 T. of baking powder an awful lot? I have another recipe for blackberry muffins that calls for 2 tsp. of baking powder, and I can taste the bitterness from the baking powder in those. I am afraid to make these with that much baking powder. Any ideas how to decrease the baking powder and have them still raise enough?

  • Sky

    I’ve been making this recipe for the past year pretty regularly. I think it’s a pretty excellent recipe, although I have certainly changed it up quite a bit I usually add a good couple cups of yogurt, as well as a good couple cups of cottage cheese as well as a bunch of hemp seeds, shredded coconut, Chia seeds,whatever I have to beef it up a bit. It has made great snacks in the morning during my workday. I highly recommend this recipe, but I also recommend putting the things you love the net. Of course I’ve been putting in blueberries or blackberries or raspberries whatever Ion hand, all of which of been awesome.

  • Jaymi

    Hi, I just made these and followed the recipe perfectly except I substituted the sour cream with Greek yogurt. My mixture came out super tough and not runny at all, almost like bread or scone dough? I added a bit more milk but was still very thick and sticky. There in the oven now but will see how they turn out, fingers crossed!

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