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Tried to halve the recipe and it turned out way to dry. Added a little more of this and that to try to save it, but it wasn’t your typical muffin.
These were delicious! I didn’t have sour cream so I used buttermilk and left out the Tbs of milk. I also forgot the cinnamon, used 3/4 cup sugar and used salted butter (so I didn’t add any extra salt to the recipe).. it was a beautifully flavour balanced muffin.
My son decided he wanted muffins this morning and we had no package mix but I just bought blackberries and decided to give a from-scratch batch a go… these were absolutely delicious! 10/10 will definitely make again!
Amazing! Loved it!
They looked good but lacked something when it came to the flavor.
Made this for a friend I was visiting over the weekend and they were a huge hit. It’s hard to find muffins that rise and have big muffin tops. I was weary of baking muffins at 400 degrees, but maybe that’s what allowed them to rise so beautifully. I also used goat’s milk yogurt from Trader Joes instead of sour cream and they tasted great plus had a nice crumb and were very moist. Can’t recommend this enough, thanks for the recipe!!
Fantastic, I used natural Greek yogurt as I didn’t have sour cream. I made 26 I had 308 grams of wild blackberries
Easy to make and kept moist for a full week. Superb!….but yeah….1 tsp milk haha!
It’s my new muffin recipient fantastic!
Hi! What the tsp of milk is for? It’s a such small quantity… what’s the difference?
Hi Lisa, the batter just needs a little more moisture. You can use milk or water.
Amazing. Used lemon zest instead of cinnamon but I’m excited to make them again using cinnamon
These were so delicious! It’s my new go-to muffin recipe. Thanks!
Can i use cream cheese as a substitute? And if so, how much?
Hi Audrey, good question. Cream cheese is a lot thicker than sour cream, so if I were to attempt a substitution, I would thin it out first with some water. If you try it this way, please report back and let us know how it turned out!
Wonderful easy recipe. Recipe to table less than 30 minutes!
Made with wild PNW blackberries! So delicious!
Didn’t have sour cream, used plain Greek yogurt and turned out delicious!
Just made these, accidentally used 1 tbsp of milk instead of 1 tsp (and it was goat milk), but they ended up tasting great! Just picked about 6 cups of blackberries so will probably make more!
I do not have milk. Is there a substitute that I can use?
Just picked a lot of blackberries and anxious to make this recipe.
Please let me know.
Hi Colleen, sure, just use water.
I made this with gluten free flour and it taste wonderful. I will definitely make this again!
Have a bumper crop of wild blackberries here in NWGA and this recipe turned out phenomenally. Only used buttermilk and brown sugar instead of sour cream/white sugar, everyting else is the same.