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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • KC Smith

    These were super easy, and so tender and flavorful. We made with wild blackberries and I will definitely make them again!


  • Ashley

    These were fantastic! I may add lemon zest next time but they were great as is. I was a little worried about the batter being so thick but the result was perfect!


  • Angie

    Very tasty and easy! I did add a little nutmeg for extra flavor and also some more milk as the batter was a little stiff.


  • Ken

    Batter was more like dough than batter, turned out great but if you’re new to baking don’t expect batter.


  • Marisa

    Not sure why but these turned out bland to me. I think maybe adding lemon zest and juice would have helped. Something was just missing even though I added an entire stick of Kerrygold butter.


    • Carrie Havranek

      Hi Marisa! I’m sorry to hear they tasted bland. It’s possible if the fruit wasn’t really sweet that could affect it, but either upping the cinnamon here, or adding lemon zest to a blue or blackberry muffin recipe in general is never a bad idea! PS: Kerrygold Butter rocks! If you do that, let us know how it goes, ok? Thanks for your comment.

      • marisa

        You know you’re absolutely right. The berries were not that sweet and maybe that’s whats missing. I guess butter can’t make up for everything. Will try again with berries later in the season. Thank you!

  • Krystal

    If I wanted to use blueberries,blackberries and lemon juice&zest, what would the adjustments be?

    • Summer Miller

      Hi, Krystal! I would skip the lemon juice (you don’t want to add excess liquid), just add the zest from 1 lemon (no need to adjust any other ingredients), and use whatever mixture of blueberries and blackberries you’d like. No need to slice blueberries in half. Happy baking!

  • Krystal

    Great recipe and easy to follow! Muffins were very tender and not overly sweet. I did add a little bit of powdered ginger to the mix. Will make these again!


  • Rachel

    Turned out great! Thank you!!


  • Leslie Shannon

    Used blackberries and raspberries….threw in 1\4 cup leftover pecans……awesome. I also substitute Greek yogurt sometimes when I have no sour cream. Love this recipe. Thank you.


  • Kelli Falk

    I had just picked lots of fresh dewberries from our yard, so I decided to give them a shot. They were perfect! I did add another teaspoon of milk because I thought the batter was too dry.


  • Caitlin

    These are amazing! I followed the recipe exactly and they turned out great! They’re moist and fluffy, and they taste delicious. Definitely gonna be making these whenever blackberries are in season.


  • A

    Lol. I forgot to add the melted butter, and only noticed it after the muffins had cooked. Muffins still came out great and moist. I did add 4 tsp of 1/2&1/2 instead of milk.

  • Sam

    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.

  • Bonnie

    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.


  • Hanna

    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!


  • Mary Jane

    Amazing! Loved it!


  • Kriste

    They looked good but lacked something when it came to the flavor.


  • Catherine

    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!!


  • Lisa Rogers

    Fantastic, I used natural Greek yogurt as I didn’t have sour cream. I made 26 I had 308 grams of wild blackberries


  • Ashley Dixon

    Easy to make and kept moist for a full week. Superb!….but yeah….1 tsp milk haha!


  • Lorena

    It’s my new muffin recipient fantastic!


  • Lisa

    Hi! What the tsp of milk is for? It’s a such small quantity… what’s the difference?

  • Nina

    Amazing. Used lemon zest instead of cinnamon but I’m excited to make them again using cinnamon


  • Leah

    These were so delicious! It’s my new go-to muffin recipe. Thanks!


  • Audrey

    Can i use cream cheese as a substitute? And if so, how much?

    • Elise Bauer

      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!

  • Karin

    Wonderful easy recipe. Recipe to table less than 30 minutes!


  • Jennifer

    Made with wild PNW blackberries! So delicious!


  • Adriane

    Didn’t have sour cream, used plain Greek yogurt and turned out delicious!


  • Mary-Anne

    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!


  • Colleen

    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.
    Thanks. Colleen

  • Christine

    I made this with gluten free flour and it taste wonderful. I will definitely make this again!

  • Kee

    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.


  • Richelle

    Yummy. Thank you.

  • Elizabeth

    My daughter asked for blackberry muffins. These were deemed, “Great!” I agree.


  • Jeanne

    Elise, Jeanne again :) Just discovered my Bob’s Red Mill whole wheat pastry flour which I keep in the freezer is from 12/16, so I’ll make a grocery run for fresh. But I’m wondering if this type of flour will be okay to use? It is supposed to be perfect for muffins and other baking items. Thanks so much!

    • Elise Bauer

      Hi Jeanne, I don’t know what to tell you about subbing whole wheat for all purpose in this recipe, having not tried the substitution myself. If you make it, please let us know how it turns out for you!

      • Emily

        I make these muffins all the time using white whole wheat flour and they are fabulous. I have to imagine whole wheat pastry flour would therefore be fine, just even more tender!

  • Jeanne

    Elise, I am getting ready to make these with some fresh S. Carolina berries I picked up yesterday here in Nashville. I would like to freeze the muffins after they’re cooled…will that be alright? I always freeze other types of muffins. Thank you, I enjoy this site so much!

    • Emma Christensen

      Hi, Jeanne! Emma here, managing editor. These should freeze just fine. Just make sure they’re totally cooled before they go in the freezer. Enjoy!

  • Melanie Scott

    Does this really mean 1 tablespoon of baking powder? Seems like a lot – is that correct – don’t want to ruin the ingredients.

  • monique

    Well we loved them! Added just a sprinkle of cinnamon sugar on top..and I was sure I had sour So used greek yogurt.Worked..just great!!Thank you.


  • Melissa Gillespie

    THE best, and very easy, thank you so much for this recipe!

  • Katy

    Delicious and so moist. Loved them.


  • Leanne

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

    • Emma Christensen

      Hi, Leanne! Emma here, managing editor. The best way to check the calories on this recipe is to use an online nutrition calculator like this one. Cheers!

      • Judi

        Oh my goodness…just used the nutrition calculator and was amazed at how easy it was to use! 187 calories per muffin btw!

  • 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!

  • Alyy

    Just pulled these out of the oven. They are amazing and I’m a novice baker! They make me think of the ones my mom made all the time.

    Ive had wild blackberries i collected from my yard that I’ve been too afraid to bake with but I’m really glad i did!

    The only note i have is that you can definitely use less salt than recommended:)

  • Victoria

    I’ve picked blackberries in the woods today, came home looking for some berry-related recipe only to read that “Wild blackberries do make the best pies, muffins, and cakes”! Proved to be true! )) I’m just not sure about that 1tsp of milk… I dared to add a cup and it turned out well.

  • The Recipe Hunter

    Just wanted to thank you for this recipe. I took inspiration from this recipe and modified it and made a GF muffin. It turned out wonderful and is most delectable. I will link back to this recipe once I post it on my blog with credit to you.

  • Danuta Gajewski

    Best muffins I’ve ever made…even hubby, who usually doesn’t like muffins, scoffed these down! Followed the recipe to a T, only difference was the length of time baking (I have a fussy oven!), 24 mins. And another first: my muffins didn’t stick to the paper cups and I’ve been baking for over 50 years! This recipe is a keeper! Thank you!

  • Stephanie

    I made these today and they are amazing. I think this is a great go to base recipe for all sorts of fruit muffins.

    However, I baked them for 17 minutes at 400 in muffin cups but the paper bottoms seems a little burned. The muffins weren’t burned – they were nicely browned. I use dark bakeware. I wonder if I should reduce the temp and bake longer.

    • Elise Bauer

      Hi Stephanie, dark bakeware definitely bakes differently than light. Yes you can try reducing the temp by 25°F and baking a little longer if needed.

  • Braja

    Hi, I just wanted to express how absolutely scrumptious these are. I made them this morning with blueberries and blackberries and they were perfection. They were perfectly moist, soft and had a beautiful crunch on the top. I even made them with whole wheat flour and you would have never known. This recipe is definitely becoming a keeper.

  • Bill Sexton

    We really liked these and will make more now that the berries are in season. I forgot to cut my rather large ollalie blackberries in half nor did I dust them with flour. They separated from the rest of the muffin more than I would have liked. Lesson learned. Thanks for the recipe!

  • Katey

    Just made these and they are very yummy! Great recipe ☺

  • crystal lyons

    I had 4 cups of wild blackberries that needed to be used so I doubled it & they were delicious. I will say that they didn’t really rise in the oven but that may have been due to my baking powder. Easy to make with ingredients I always have on hand. Added a little lemon juice & vanilla after reading the reviews. Thanks for sharing, I will definitely be making these again & again.

  • Sky

    I make these muffins regularly but I do add a few extras, I often substitute for sour cream for yogurt, and it works out perfectly. I also include a cup or two of cottage cheese with the yoghurt or sour cream, and it is amazing! It usually takes a couple more minutes to cook but not much more than that. Adding shredded coconut or coconut flakes is also something I do when I have it,I include that with everything as well.. I substitute regular sugar for coconut sugar. And I use about half the amount of sugar called for.with all those extra ingredients I put in really as much as I feel like, and often it’s quite a bit. It makes a dozen really big muffins or a couple dozen mini muffins. If you’re doing the mini muffins you don’t need to cook it quite so long.

  • J-Mom

    I made these for breakfast and they were lovely. One question: what does 1 tsp of milk bring to the recipe?

    • Bill Sexton

      I added more like a cup of milk for the wet mixture I was expecting based on other muffins I have made.

  • Jeannie

    These blackberry muffins turned out SO good, especially warm out of the oven.
    Will make these again soon!!

  • vivian

    So good, and the slight tartness of the fresh blackberries was wonderful. Like almost all muffins, these were simple to make. Regarding the metric amount of sour cream, I believe one cup is 250 mL. I used all of a 250 mL tub of sour cream and it worked well for me. Thanks for a wonderful recipe!

    • Elise Bauer

      Hi Vivian, 1 American cup is about 236 ml in volume, but if you used all 250, it’s close enough, so I’m glad it worked well for you!

  • Janet Leonard

    Just made these with 1/2 the sugar & used spelt flour instead! Absolutely delicious especially with the sour cream! Thanks for the recipe!

  • Heather @ Country Life, City Wife

    Just put these in the oven! I had blackberries left over from picking and so excited to make these so I can use them. Thanks for the recipe!

  • Deena

    I had picked blackberries at my parents house a few weeks ago and frozen them. They were coming to visit today (along with 2 of my sisters) so I decided to make these muffins…DELICIOUS!! And made the house smell wonderful while they were baking! I’m sorry I didn’t get a picture…they were pretty, too :)

  • Irene Ross

    Thank you for sharing your recipes, along with your charming personal commentary. I have tried a number of them, all with great success. However, today I was quite excited to try the Blackberry Muffins, but was disappointed in the result. Instead of a light delicate muffin, mine came out somewhat like a biscuit-kind of dense. I am a fairly experienced baker, so I’m
    wondering if that’s the way this is supposed to be, or that I did something wrong. Many thanks for your comments.

    • Elise Bauer

      Hi Irene, thanks for your feedback! The muffin recipe because of the sour cream does have a denser crumb; they will not be light and delicate.

  • Tita

    Thank you for this great recipe and also for the fact that you state measurements in ml and grams for readers outside the US. It once took me hours to figure out how many grams a “stick of butter” was.

    Greetings from France.

  • Laurel Reimer

    Looks like a really good muffin recipe. I’ve got frozen berries to use and will use a sugar substitute for the real sugar (diabetic). The sour cream is a great idea.

  • Agnes

    Hi Elise!
    Just wanted to let you know I use your site on a daily basis. There isn’t a single recipe that I’be tried that I, my husband or my very picky eater friends haven’t loved. I especially love the blueberry cake and blueberry muffin recipes. Am dying to try these blackberry ones. Thanks for sharing your stories too!

  • Agnes

    I freeze my muffins all the time since eating an entire dozen or more would create ginormous weight issues!!! Just wrap cooled muffins individually in plastic wrap and place in freezer bag or plastic container. Just take put what you need and leave on counter for 30 secs. Then zap in microwave for 10-12 secs. They will be like fresh baked.

  • Debbie

    Just brought freshly picked blackberries home This recipe looks amazing. Can gluten free fliur be substituted with everything else the same? Thank you

    • Elise Bauer

      Hi Debbie, I haven’t tried making this with gluten-free flour, but if you do, please let us know how it turns out for you.

      • Letitia

        I used a 1-to-1 GF flour and it worked great! I maybe could have used a little more sweetness, but that’s just me. :)

  • Tamra

    I used orange extract instead of the vanilla for a fresh zest.

  • 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?


    • Elise Bauer

      Hi Bree, if they turned out very good, you did everything right.

  • 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.

  • 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 Bauer

      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!

  • 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!

  • 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.

  • steph

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

  • 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!

  • Rose

    Super yummy. Will make these again in a heartbeat.

  • 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 :)

  • 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 Bauer

      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!

  • Monna

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

  • 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.

  • Vivien

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

  • 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.

  • Wendy lucier

    Best muffins ever!!! Making them again today.

  • 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!

  • Amber

    Used white wheat flour they turned yummy

  • Shelly

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

  • 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. :)

  • 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!

  • 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

  • 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!


    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

  • 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.

  • 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.

  • 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

  • Jill

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

  • 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

  • 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!

  • Elise Bauer

    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.

  • 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.

  • 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)!

  • 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.

  • 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!!!

  • 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

  • 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 :)

  • 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.

  • 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

  • Elise Bauer

    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.

  • 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 Bauer

    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.

  • 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………!

  • 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.