Blackberry Muffins

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Blackberry Muffins are one of those simple bakes that always hit the spot. Each muffin is soft and moist, packed with juicy blackberries and topped with a sweet, crumbly layer that gives the perfect bite. They’re easy to make and just feel like a little treat, whether for breakfast, snack time, or packed in a lunchbox.

Muffins cooling on a wire rack, with one muffin broken open to display its moist interior.

These muffins are a favorite any time of year, but they’re especially nice in the spring and summer when fresh berries are in season. They’re great for weekend baking, brunches, or as a quick option to have on hand during the week. If you’re already baking, it’s also a good time to whip up these Mini Granola Cups with Berries as a fun, bite-sized side.

This recipe was inspired by the fun, sweet vibe of our Easy French Toast with Cap’n Crunch Cereal. Both are easy and kid-friendly. They bring a little joy to the table without a lot of work.

Ingredients

All-purpose flour gives the muffins their soft, tender texture.
Baking powder helps them rise and stay fluffy.
Sugar sweetens the muffins and helps create that golden top.
Fresh blackberries bring juicy bursts of flavor in every bite.
Sour cream and milk keep the muffins moist and rich.
Eggs help hold everything together. Let them come to room temperature first for best results.
Melted butter adds richness and a buttery taste.
Vanilla extract adds a hint of warmth and sweetness.
Streusel topping is made with sugar, butter, and flour for a crunchy, sweet finish.

See recipe card for quantities.

How to Make Blackberry Muffins

A mixing bowl containing ingredients for muffin batter, ready to combine.

Preheat the oven to 400°F (200°C). Line a muffin pan with paper liners or lightly grease it. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, mix eggs, sour cream, milk, both sugars, melted butter and vanilla extract. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.

A mixing bowl filled with batter, topped with flour-coated blueberries and a spatula resting inside.

Gently fold in the fresh blackberries, being careful not to overmix. Lightly coat the berries in a small amount of flour before folding them into the batter. This helps prevent them from sinking. The batter should be lumpy, not smooth.

Batter being spooned into a muffin pan, filling each cup evenly.

Divide the batter evenly among the muffin cups, filling each about ⅔ full.

A mixing bowl containing batter with a spatula resting inside.

In a bowl, mix all streusel ingredients until crumbly. Evenly distribute the topping over each muffin and press down gently. Sprinkle the streusel topping evenly over each muffin.

Place the muffin pan in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Hint: For best results, don’t overmix the batter because this helps keep the muffins tender. Also, coating the berries in flour before folding helps keep them from sinking.

Substitutions & Variations

Gluten-free? Just use a good gluten-free flour blend.
Vegan? Swap in flax eggs, plant-based sour cream, and vegan butter.
Want more flavor? A handful of chopped nuts or a dash of nutmeg adds a nice touch.
Watching sugar? A sugar substitute that’s made for baking will work just fine.

💭Crucial Success Tips

Go easy on the mixing. Stir just until everything comes together so the muffins stay soft and fluffy. Also, toss the berries in a bit of flour before folding them in. This helps keep them from sinking to the bottom.

FAQ

Can I use frozen berries?

Yes, just keep them frozen and coat them in flour before folding into the batter. That way, the muffins won’t get soggy.

How long do these stay fresh?

They’re best within 2 to 3 days at room temperature. Want to keep them longer? Freeze them for up to a month.

📖 Recipe

24 muffins

Blackberry Muffins

Prep Time: 25 minutes

Cook Time: 15 minutes

Additional Time: 3 minutes

Total Time: 43 minutes

These Blackberry Muffins are moist, soft, and packed with juicy blackberries in every bite. With a light sweetness and a tender texture, they’re ideal for breakfast, a snack, or just a simple treat.

Ingredients

For the Muffins:
2 ½ cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
1 cup sour cream
1 teaspoon milk
½ cup sugar
½ cup light brown sugar
8 tablespoon (1 stick) melted unsalted butter
1 teaspoon vanilla extract
6 oz container fresh blackberries (if they’re the big ones, cut them in half))
For the Streusel Topping:
⅓ cup pecans, chopped
1 ¼ teaspoon cinnamon
1 teaspoon vanilla extract
⅔ cup brown sugar
½ cup flour
½ cup oatmeal
⅓ cup melted unsalted butter

Instructions

Preheat the oven to 400°F (200°C). Line a muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix eggs, sour cream, milk, both sugars, melted butter and vanilla extract. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
Gently fold in the fresh blackberries, being careful not to overmix. Lightly coat the berries in a small amount of flour before folding them into the batter. This helps prevent them from sinking. The batter should be lumpy, not smooth.
Divide the batter evenly among the muffin cups, filling each about ⅔ full.
In a bowl, mix all streusel ingredients until crumbly. Evenly distribute the topping over each muffin and press down gently. Sprinkle the streusel topping evenly over each muffin.
Place the muffin pan in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 149mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g

How to Store Blackberry Muffins

Keep them in a sealed container on the counter for a couple of days. If you’re planning ahead, wrap and freeze them. Let them thaw at room temp when you’re ready to enjoy.