Homemade Blackberry Muffins made with fresh or frozen blackberries are perfect for breakfast or a midday snack. These muffins are moist and bursting with berries.
Whip up a batch and they'll be out of the oven in under 30 minutes!
Blackberries
We have a wild blackberry patch near our house. For the past couple of weeks we have been picking gallons of blackberries.
We freeze most of the berries to use throughout of the rest of the year and I've been baking with a few too. These Homemade Blackberry Muffins are so yummy!
Have you ever picked wild blackberries? The berries themselves vary in size. The ones in the above picture are on the small size, but do you see those thorns?
One thing about wild blackberries is the thorns! They are horrible. I often feel like I'm going to get stuck in the "briar patch" like in the Uncle Remus stories.
The only part without a thorn is the berry itself. If you touch anything else, you're stuck. And let me just tell you, They Hurt!!!
Rod has been a bit obsessed with picking this year. We have been freezing them and follow the same method we use for freezing raspberries. I'm sure we will be using these in smoothies all winter long!
We've also used these blackberries in blackberry jam, blackberry bars and French Toast Casserole.
Blackberries are yummy but so, so messy! They are super juicy and that juice stains just about everything.
The berries tend to fall apart the moment you add them to the batter. Just stir gently to incorporate them and don't worry about the berries not holding their shape.
That yummy taste gets spread throughout the muffin.
These blackberry muffins are perfect for breakfast, brunch or for a snack.
Step by step directions
- In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
- In a different bowl, combine egg, sour cream, oil, milk and vanilla.
- Add egg mixture to flour mixture. Stir just until combined.
- Gently fold in blackberries.
- Place mixture into muffin tins lined with paper or sprayed lightly with a nonstick spray.
- Bake in a preheated 400° oven for 18-20 minutes.
- Let cool slightly on a baking rack. Remove from muffin tin and continue cooling.
Muffin baking tips
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
Recipe Faqs
To freeze allow muffins to fully cool. Place in a freezer safe bag or container and place in freezer. Muffins are best if used within one month of freezing time.
I have used both fresh and frozen blackberries when making these muffins. If you use frozen blackberries, do not thaw the berries first. Add the berries to the batter while they are still frozen. Increase baking time by 5 minutes.
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More from Beyond The Chicken Coop
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Check out all my muffin recipes!
Blackberry Muffins
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups flour
- ½ cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg (lightly beaten)
- 1 cup sour cream
- ½ cup oil (I use canola oil)
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups blackberries
Instructions
- Preheat oven to 400°
- In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.2 cups flour, ½ cup sugar, 1 Tablespoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon salt
- In a different bowl, combine egg, sour cream, oil, milk and vanilla.1 egg, 1 cup sour cream, ½ cup oil, ½ cup milk, 1 teaspoon vanilla
- Add egg mixture to flour mixture. Stir just until combined.
- Gently fold in blackberries.2 cups blackberries
- Place mixture into muffin tins lined with paper or sprayed lightly with a nonstick spray.
- Bake in a preheated 400° oven for 18-20 minutes.
- Let cool slightly on a baking rack. Remove from muffin tin and continue cooling.
Notes
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Oli says
Hi Kathy,
Just wondering do you know if this recipe can be transferred into a loaf? I don't have muffin tins 🙁
If so, how long do you recommend for baking time?
Cheers!
Kathy says
Hi,
I think it should work, but I haven't tried it before. I'll often make a loaf into muffins so making muffins into a loaf should work! Bake at 350° for 60-70 minutes.
Let me know how it turns out!
Kathy 🙂
Barbara says
I was looking for muffins that were low in sugar and these were just delicious. Perfect recipe!
Kathy says
Thanks so much! 🙂
wanda says
these are gross. way too much baking powder. don't waste your ingredients.
Kathy says
I'm sorry you didn't enjoy the muffins. The amount of baking powder is correct. If you look at a basic master muffin recipe from King Arthur Flour, they use 2 cups of flour to 1 tablespoon of baking powder.
Cheryl says
Did not bake all the way through after 25 minutes. Did not rise (new baking powder). I will not make again.
Kathy says
Hi Cheryl,
Something definitely went wrong and I would love to help you troubleshoot. This is a tried and true recipe tested by hundreds of people. Is there a chance you missed an ingredient or an amount? Have you tested the temperature of your oven with an oven thermometer?
Kathy
Kristyn says
These were amazing!!! I substituted greek yogurt for the sour cream and maple syrup for the sugar snd they came out perfect!
Kathy says
Thanks so much! 🙂
Leah says
What oils could you substitute canola oil with?
Kathy says
Hi Leah,
Any light flavored oil will work. You could try a very light olive oil, or vegetable oil. Some people like to use avocado oil too.
Kathy
Nancy says
These muffins are very moist and soft. Delicious ! I filled my muffin tins to the brim and still got 14 muffins. Baking 18 minutes was perfect. In my opinion I think I should have added a little more sugar to compensate for the wild black berries, but they still turned out very yummy! Thank you!
Kathy says
Thanks so much. I'm glad you enjoyed the muffins. 🙂
Sarah says
Excellent texture and flavor! Definitely a repeat
Kathy says
Thanks so much! I'm so glad you enjoyed the muffins. Thanks so much for taking the time to leave a comment! I really appreciate it!
Kathy 🙂
Ann says
Can you use frozen blackberries?
Kathy says
Yes, you can use frozen blackberries. Add the berries while they are still frozen. You may need to increase the baking time by 5-8 minutes.
Enjoy! 🙂
Linda says
These are so delicious. This is an easy recipe, no unusual ingredients. They are moist and flavorful. I followed the recipe as it is written. When I make them again, I won’t change anything in the directions.
Kathy says
Thanks so much! I'm glad you enjoyed them! 🙂
Toddlermom says
made these today with my toddlers, eyeballed the ingredients, filled an overflowing 12 muffin cups, and ended up having to bake for around 23 minutes, but all said and done turned out perfectly! Thanks for the guidance 😂
Kathy says
I'm glad they worked out. Sometimes eyeballing baked goods doesn't work at all.
Carolyn says
Can you substitute blueberries?
Kathy says
Hi Carolyn,
Yes, blueberries will work too!
Kathy
Debra says
Excellent muffin recipe and I’ve tried many! I tried this recipe for the first time this morning and realized just as I was starting that I only had 1 cup of blackberries so I improvised by chopping up a large, ripe peach to make 2 cups. I followed the rest of the recipe to a T, baking the full 18 minutes. The muffins came out perfect and got compliments from my mom and aunt! I’ll definitely make again but will most likely experiment with other fruit 👍
Kathy says
Thanks so much! And I love your improvisation! Blackberries and peaches are a perfect combination! 🙂