I've been making this Blackberry Muffins Recipe for years, because my family requests them all the time. The combo of juicy blackberries and a crumbly streusel topping makes them irresistible. Read on to discover why this is one of my favorite muffin recipes!
You may not think to use sour cream in muffins, but it keeps them super moist, while the cinnamon adds just the right warmth. These muffins are great for breakfast, an after-school snack, or even packed in lunchboxes.
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Why You'll Love These Blackberry Muffins
- Perfect for busy mornings: They can be made ahead and stored for quick breakfasts. I often bake a batch on Sunday, and we eat them throughout the week.
- Kid-approved taste: The sweet blackberries and streusel topping make these muffins popular with even picky eaters.
- Uses simple ingredients: You probably have most of these ingredients in your pantry already.
- Stays moist for days: The sour cream in this recipe keeps these muffins soft and tender.
- Works with frozen berries: When fresh blackberries aren't available, frozen ones will work.
Easy Muffin Recipes
If you love a good muffin as much as I do, you'll enjoy these easy, delicious muffin recipes that come together with simple ingredients and no fuss. These recipes are great for kids to make since there are many ways for them to help.
- Banana Muffins with Chocolate Chips
- Carrot Muffin Recipe for Kids
- Apple Muffins Recipe
- Strawberry Muffin Recipe
Ingredients For Easy Blackberry Muffins
- Flour: All-purpose flour works perfectly here.
- Baking powder and baking soda: To help the muffins rise.
- Salt: Enhances the flavors of all the other ingredients in the muffins.
- Cinnamon: Adds warmth.
- Eggs: Room temperature eggs mix better with the other ingredients.
- Sour cream: This is my secret ingredient for super-moist muffins.
- Milk: Any milk works fine.
- Sugar and brown sugar: Add moisture and flavor.
- Butter: Use unsalted butter, melted and slightly cooled.
- Vanilla extract: Enhances the other flavors.
- Fresh blackberries: If using large berries, cut them in half so they are more evenly distributed.
- Streusel ingredients: Pecans, cinnamon, vanilla, brown sugar, flour, oatmeal, and butter create that irresistible crunchy topping.
Best Kitchen Tools For Making Blackberry Muffins
To make blackberry muffins, you need a few simple kitchen tools to make the process smooth.
A set of measuring cups and spoons, along with a couple of bowls, is great for separating wet and dry ingredients. A whisk or electric mixer makes combining ingredients easy.
Don't forget a muffin pan with liners for easy cleanup, and a cooling rack to prevent your muffins from getting soggy bottoms.
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How To Make The Best Blackberry Muffins
1. Start with prep work: I always preheat my oven to 400°F first thing. Then, I line my muffin pan with liners. This temperature may seem high, but it helps create a nice dome on the muffins.
2. Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Combine wet ingredients and sugars: This is where an electric mixer comes in handy. The batter will be thick, which is exactly what we want.
4. Bring it together: The key here is not to overmix. The batter should look lumpy, not smooth.
5. Add the berries: I lightly coat the blackberries in a small amount of flour before folding them in. This helps prevent them from sinking to the bottom of the muffins.
6. Fill and top: Fill the muffin cups and prepare the streusel topping. Sprinkle it on top of the muffin batter.
7. Bake: Into the oven they go for 15-18 minutes. I check with a toothpick in the center to make sure they're done.
8. Cool: Transfer the muffins to a wire rack. This prevents them from getting soggy on the bottom.
Tips For Perfect Blackberry Muffins
Tip 1: Don't overmix the batter. I learned this the hard way. Mix just until the ingredients are combined and the batter looks lumpy.
Tip 2: Coat berries in flour before adding them to prevent them from sinking to the bottom during baking. I use about a tablespoon of flour from the recipe amount.
Tip 3: Whenever possible, start with room-temperature ingredients. This helps everything mix together better and creates a smoother batter.
FAQs For Easy Blackberry Muffins
Yes, frozen blackberries work great in this recipe. Don't thaw them first, just coat them in flour and fold them in while still frozen. This prevents them from bleeding color into the batter.
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. They thaw perfectly at room temperature.
Yes, the muffins are great on their own. You can sprinkle the tops with a little extra sugar before baking if you want some sweetness on top.
Blackberry Recipes
If you find yourself with an abundance of blackberries, try some of these yummy recipes. From flakey and fun Blackberry Crescent Rolls that kids love helping make, to a sweet Easy Blackberry Cobbler perfect for summer, there’s a sweet treat here for every occasion.
Want something a little more decadent? This Blackberry Cheesecake is great to serve when entertaining. And if you're into canning, You will love this Honey Rosemary Blackberry Jam.
Whether you need a quick breakfast idea or want to make a yummy homemade treat, these blackberry muffins are a winner! You can swap the blackberries for blueberries, raspberries, or even chocolate chips if that's what you have on hand.
📖 Recipe
Blackberry Muffins Recipe
Video
Ingredients
- 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 your oven to 400°F (200°C). Line a muffin pan with paper liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, use an electric mixer to combine the eggs, sour cream, milk, granulated sugar, brown sugar, melted butter, and vanilla extract. The batter will be thick.
- Gradually mix the dry ingredients into the wet ingredients using a silicone spoon or spatula. Be careful not to overmix—the batter should be lumpy. Lightly coat the blackberries in a small amount of flour, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- In a small bowl, mix the pecans, cinnamon, vanilla, brown sugar, flour, oatmeal, and melted butter until crumbly. Sprinkle the topping evenly over each muffin and press down gently.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on your oven.
- Let the muffins cool in the pan for 2-3 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Notes
- Don’t overmix the batter. Just stir until everything’s combined. It’s totally fine if it still looks a little lumpy!
- Toss your berries in a bit of flour before mixing them in. It keeps them from all sinking to the bottom.
- If you can, use room-temp ingredients. It makes everything mix together more smoothly and gives you a nicer batter overall.
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