Homemade Blackberry Muffins
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.
These blackberry muffins are perfect for breakfast, brunch or for a snack.
A delicious muffin made with blackberries.
- 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
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.
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