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.
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!
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!!!
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!
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.
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.
These blackberry muffins are perfect for breakfast, brunch or for a snack.
How do I make these 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
- Lemon Poppy Seed Muffins – Made with whole wheat flour
- Oatmeal Banana Muffins – Most popular muffin recipe on the blog!
- Blueberry Muffins -Made with fresh or frozen blueberries
- Raspberry Lemon Muffins – A wonderful combination of raspberries and lemon
- Cranberry Orange Muffins – Fresh Cranberries and orange zest
- Pumpkin Apple Muffins – Delicious fall flavors packed into a muffin
- Bran Muffins – Bake now or refrigerate batter and bake later
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
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- 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 degree oven for 18-20 minutes.
- Let cool slightly on a baking rack. Remove from muffin tin and continue cooling.