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.
More Great Muffin Recipes
- Lemon Poppy Seed Muffins - Made with whole wheat flour
- Coffee Cake Muffins - Everything you love about a traditional coffee cake in a muffin
- 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
- Peanut Butter Muffins - Studded with chocolate chips and topped with chopped peanuts
- Strawberry Muffins - Made with fresh strawberries
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
Check out all my muffin recipes!
Blackberry Muffins
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.
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! 🙂