These blackberry muffins are fluffy and bursting with juicy blackberries! They make a fantastic breakfast treat or a sweet snack any time of day.
There’s just something about biting into a warm muffin and finding that sweet berry surprise! I love having these with my morning coffee—they’re a perfect start to the day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins, giving them structure. You can use whole wheat flour for a healthier option, but it may make the muffins denser.
Sour Cream or Greek Yogurt: This ingredient adds moisture and richness. If you’re looking for a lighter option, you can use applesauce or buttermilk instead.
Blackberries: Fresh blackberries are ideal for their sweet, juicy flavor. If they’re not available, you can use frozen blackberries—just make sure they’re thawed and drained to avoid excess moisture.
Granulated Sugar: This ingredient sweetens the muffins. If you’re trying to reduce sugar, you can use a sugar substitute like stevia or coconut sugar, but keep in mind it may alter the texture slightly.
What’s the Best Way to Fold in the Blackberries?
Gently folding in the blackberries is crucial to prevent your batter from turning purple. Here’s how to do it right:
- Use a rubber spatula for better control.
- Add the blackberries to the batter in batches.
- Start by folding one section of the batter over the blackberries, then turning the bowl slightly and repeating until just combined. This will keep the fruit from being crushed.
Be very gentle, and stop mixing as soon as the blackberries are blended in. This will help your muffins look gorgeous with those whole berries peeking out!
How to Make Delicious Blackberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 to 2 cups fresh blackberries
Optional Topping:
- 2 tablespoons coarse sugar for topping
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 20 minutes for baking, making the total time around 35–40 minutes. Once they cool, they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven warms up, grease a 12-cup muffin tin with cooking spray or line it with paper liners for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help distribute the leavening agents evenly throughout the flour. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, combine the melted butter and granulated sugar. Use a whisk to blend them together until well combined. Next, add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract to give the mixture a lovely flavor!
4. Add Creaminess:
Pour in the sour cream or Greek yogurt and mix until the batter is smooth and creamy. This helps keep your muffins moist.
5. Combine Ingredients:
Now, it’s time to add the dry ingredients! Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon, mixing just until everything is combined. Be careful not to overmix, or your muffins might turn out tough.
6. Add the Blackberries:
Carefully fold in the fresh blackberries. Try not to squish them too much to avoid turning your batter purple—it’s all about keeping those beautiful berries intact!
7. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising. If you want a little extra sweetness, sprinkle the tops with coarse sugar.
8. Bake:
Place the muffin tin in the oven and bake for 18–22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
9. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your blackberry muffins warm or at room temperature!
These muffins are delightful and perfect for any time of day. Enjoy every bite!
Can I Use Frozen Blackberries Instead of Fresh?
Yes, you can use frozen blackberries! Just make sure to thaw and drain them first to avoid adding excess moisture to the batter. Gently fold them in to prevent breaking the berries.
How Can I Store Leftover Blackberry Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just let them cool completely before wrapping them tightly!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt is a great substitute for sour cream in this recipe. It will add similar moisture and richness to your muffins, plus a bit of extra protein!
What Should I Do If My Batter Is Too Thick?
If your batter seems too thick, add a tablespoon or two of milk or water to loosen it up a bit. This will help create a softer, fluffier muffin. Just mix until combined; avoid overmixing!