Blackberry Muffins Recipe
Soft, moist, and bursting with juicy blackberries, these muffins are lightly sweet with a tender crumb. Perfect for breakfast, a snack, or a delightful treat!
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.
Video
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.
Nutrition
Calories: 175kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 84mgPotassium: 110mgFiber: 1gSugar: 15gVitamin A: 160IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!
