Baking/ Bread/ Breakfast/ Recipe

Blackberry Muffins

September 3, 2018 (Last Updated: July 7, 2019)

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Homemade Blackberry Muffins

Blackberry muffins filled with blackberries.

We have a wild blackberry patch near our house. 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!

Wild blackberries growing on a blackberry vine.

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 are 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!!!

Picking wild blackberries

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.

Fresh blackberries for blackberry muffins

Blackberries are yummy but so, so messy! They are super juicy and that juice stains just about everything.

Blackberry muffin batter in muffin tins.

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.

Can I use frozen blackberries?

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. 

Freshly baked Homemade Blackberry Muffins on a white platter.

These blackberry muffins are perfect for breakfast, brunch or for a snack.

A plateful of homemade blackberry muffins.

What ingredients do I need to make Blackberry Muffins?

  • Flour
  • Sugar
  • Baking Powder
  • Cinnamon 
  • Salt
  • Eggs
  • Sour Cream
  • Oil – I use canola, but any light oil will work
  • Milk
  • Vanilla
  • Blackberries – fresh or frozen

How do I make Blackberry Muffins?

  • 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 degree oven for 18-20 minutes.

  • Let cool slightly on a baking rack. Remove from muffin tin and continue cooling. 

     

How do I freeze muffins?

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. 

Other Great Muffin Recipes

 

PIN for later!

Homemade blackberry muffins in a muffin tin.

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

4.72 from 7 votes
Freshly baked Homemade Blackberry Muffins are perfect for breakfast or a midday snack.
Blackberry Muffins
Prep Time
10 mins
Cook Time
19 mins
Total Time
29 mins
 

A delicious muffin made with blackberries.

Course: Baking, Bread, Breakfast, Quick Bread
Cuisine: American
Keyword: blackberry muffins, muffins with fruit, strawberry muffins
Servings: 12 muffins
Calories: 251 kcal
Author: Kathy
Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg lightly beaten
  • 1 cup sour cream
  • 1/2 cup oil I use canola oil
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 cups blackberries
Instructions
  1. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

  2. In a different bowl, combine egg, sour cream, oil, milk and vanilla.

  3. Add egg mixture to flour mixture. Stir just until combined.

  4. Gently fold in blackberries.

  5. Place mixture into muffin tins lined with paper or sprayed lightly with a nonstick spray.

  6. Bake in a preheated 400 degree oven for 18-20 minutes.

  7. Let cool slightly on a baking rack. Remove from muffin tin and continue cooling. 

Nutrition Facts
Blackberry Muffins
Amount Per Serving
Calories 251 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 75mg3%
Potassium 207mg6%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Vitamin A 205IU4%
Vitamin C 5.2mg6%
Calcium 90mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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32 Comments

  • Reply
    Claudia
    September 25, 2019 at 11:06 am

    5 stars
    Just made them. Had a spare tub of soured cream in the fridge, a punnet of shop bought cherries, and a small handful of homegrown blackberries. Substituted vanilla with almond essence, as had run out of vanilla. Haven’t eaten one yet, tho they came out of the oven smelling and looking amazing.

  • Reply
    Samantha
    September 5, 2019 at 3:10 am

    3 stars
    A comment from rural England! I’ve a patch of my garden with lots of blackberries so have tried your recipe, it was very simple and the muffins look fabulous, exactly like your photos. For my taste I think there are too many blackberries, making the cake dense, i was expecting the lighter than air sponge. I’m not finding them that sweet either. My tastebuds love sweet stuff! Can I add a little more sugar, or a sugar topping without spoiling the recipe? Have I done something wrong? Thank you for recipe and help.

    • Reply
      Kathy
      September 6, 2019 at 4:45 am

      Hi Samantha,
      You can add fewer berries and a sprinkle of sugar on top. If you are looking for a lighter, more cake like muffin, you might want to try my raspberry muffins and substitute the raspberries for blackberries.
      Thanks!

  • Reply
    HeatherC
    August 5, 2019 at 7:45 am

    Just out of the oven, they smell great! Have to admit, I was near the bottom of my AP flour bin so I used some spelt flour and some quick oats. They have risen beautifully in spite of me!

    • Reply
      Kathy
      August 5, 2019 at 4:11 pm

      Hooray! Nicely done on the muffins! 🙂 Sounds like you are a natural baker! 🙂

  • Reply
    Seulgi Boo
    July 18, 2019 at 11:32 am

    Hi, Kathy! I am wondering if I can use plain greek yogurt instead of sour cream?

    • Reply
      Kathy
      July 18, 2019 at 12:03 pm

      I often use Greek yogurt in muffins and you should be fine substituting it. You could also try my cherry muffin recipe that calls for greek yogurt and just substitute the cherries for blackberries. Happy baking!

  • Reply
    Kitty
    February 8, 2019 at 4:11 pm

    I just made these blackberry muffins and they are DA BOMB! Fluffy, sweet, moist and delicious! Definitely going to make these again, with raspberries next time, or strawberries. 🙂

    • Reply
      Kathy
      February 8, 2019 at 4:15 pm

      Thanks so much! I’m glad you loved them!!!

  • Reply
    Jennifer
    December 24, 2018 at 5:15 am

    I made these for Christmas Eve breakfast. I lucked out at Kroger’s they have fresh blackberries for 99 cents, so I purchased as much as I could 😂. The rest are in the freezer for future use.
    Everyone loved these, I loved there was no butter but sour cream makes everything so moist!
    I did bake mine for 20 minutes which was the perfect time frame.
    Thanks for the great recipe, I’ll definitely be making these again! Happy Holidays ♥.

    • Reply
      Kathy
      December 24, 2018 at 6:41 am

      Thanks, Jennifer! What a find on the blackberries! Glad you loved these muffins as much as we do. Happy Holidays! 😉

  • Reply
    Fred G
    December 5, 2018 at 6:18 am

    5 stars
    Good idea for breakfast or a late night snack

  • Reply
    Nicoletta Sugarlovespices
    September 6, 2018 at 10:35 am

    5 stars
    Blackberry picking reminds me of home and you just can’t beat wild blackberries. These muffins are adorable, from the size, to the texture and that lovely hue that the blackberry gives to the batter.

    • Reply
      Kathy
      September 8, 2018 at 7:42 pm

      The berries seem to color everything they come in contact with – even my hands! 🙂

  • Reply
    Ginger Smith
    September 5, 2018 at 9:48 am

    Your blackberry muffins look very inviting. Great photographs.

    • Reply
      Kathy
      September 8, 2018 at 7:42 pm

      Thanks! 🙂

  • Reply
    Allie
    September 4, 2018 at 7:21 pm

    How wonderful to have gallons of fresh blackberries at your disposal. But a lot of work too. What a great way to use them in these scrumptious muffins. They should be in a glass case at the bakery….that good!

    • Reply
      Kathy
      September 8, 2018 at 7:40 pm

      Fun to pick, but so many pricks from all those thorns! It’s worth it in the end to have so many blackberries! 🙂

  • Reply
    Dawn
    September 4, 2018 at 7:10 am

    5 stars
    We have wild blackberry (and raspberry) bushes too and it’s always a real treat to pick them fresh off the bush. These looks so fluffy and bursting with those gems. Yummy smeared with some butter 🙂

    • Reply
      Kathy
      September 8, 2018 at 7:42 pm

      It’s so fun finding wild berries! I always feel like we hit a goldmine!

  • Reply
    David @ Spiced
    September 4, 2018 at 4:35 am

    Oh man, what I wouldn’t give to have a wild blackberry patch like that near our house! I would be just like Rod…out there with a bucket every day collecting more. I love blackberries! We have a small patch that we planted in our yard, and it does produce blackberries…but Robbie eats them all before they make it inside. Hah! Love the idea of blackberry muffins. We typically make blackberry cobbler, but I do love a good muffin. These sound delicious, Kathy!

    • Reply
      Kathy
      September 8, 2018 at 7:41 pm

      I am wondering if the plants you planted have all the thorns like the wild berries do? Those thorns are brutal!

  • Reply
    Becky
    September 3, 2018 at 4:56 pm

    Hi Kathy, I live in western Washington and am blessed like you to have wild blackberries within walking distance. I have been picking like crazy recently. My tip is to take a pair of pruners with you to remove the canes that are in the way of the berries. When the season is over and all berries are tucked into the freezer can I use them for this recipe or will that be too much moisture? Thank you for all of the great recipes.

    • Reply
      Kathy
      September 3, 2018 at 5:58 pm

      Hi Becky, That’s a great tip for picking blackberries! I often interchange fresh and frozen berries in my muffins. However, I’ve only made these with fresh so far. I plan on using frozen this winter!
      Thanks! 🙂

  • Reply
    Mimi
    September 3, 2018 at 3:10 pm

    Beautiful muffins! I don’t live where any berries live, except for the strawberries in the garden, so I guess I don’t have to mess with thorns, but I do miss berry picking!

    • Reply
      Kathy
      September 3, 2018 at 5:59 pm

      I do love berry picking. Hopefully you have a great market that you can find wonderful fresh berries. 🙂

  • Reply
    Fran @ G'day Souffle'
    September 3, 2018 at 2:26 pm

    5 stars
    How wonderful to be able to source those blackberries near you! What dedication to pick so many with all those thorns. Thanks for your tips on how to incorporate the berries into the batter- glad to know I don’t need to panic if they fall apart!

    • Reply
      Kathy
      September 3, 2018 at 7:55 pm

      The sacrifices we make for delicious berries! 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    September 3, 2018 at 11:00 am

    5 stars
    I love blackberries Kathy, and I feel they’re so underrated! These muffins look delicious. Perfect with my morning coffee! Happy Labor Day!

    • Reply
      Kathy
      September 3, 2018 at 7:55 pm

      They are perfect with morning coffee…or afternoon coffee! 🙂

  • Reply
    Cheryl
    September 3, 2018 at 8:52 am

    Blackberries grow in all the ditches around here! Tons of blackberries in the fields where I board my horses. I’ve been snacking on them for weeks. In the past I used to pick a lot and freeze them and make blackberry pie over the next few months. Kind of got away from that. Been attacked by too many blackberry thorns. But yum to the muffins!

    • Reply
      Kathy
      September 3, 2018 at 8:59 am

      Those thorns are so tough! The good thing about these muffins is they don’t take a ton of berries – you can just pick a few and still make something delicious!

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