by 
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!
Excellent texture and flavor! Definitely a repeat ~ Sarah
Wild 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 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 a snack.
Making blackberry muffins
- 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.
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
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.
Casi says
These muffins are fantastic. I made them exactly as written and they turned out light and fluffy with plenty of fruit and just the right sweetness. I'm also going to try the same recipe with other fruits!
Kathy says
Thanks, Casi! I'm so glad you've love them. They are one of our favorites - but I probably say that about every muffin 🙂 Many fruits will work in place of the blackberries - especially other berries. Enjoy!
Christine says
Hi, was wondering if I could cut the recipe in half to make a small batch?
Kathy says
Hi Christine,
Yes, you can cut this recipe in half!
Happy Baking!!! 🙂
Laura C says
I LOVE blackberries and this recipe is amazing! I substituted the oil and sour cream for Icelandic yogurt and unsweetened applesauce. Thank-you!
Kathy says
Blackberries are so full of flavor! Thanks for leaving a comment - I appreciate it! 🙂
Claudia says
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.
Samantha says
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.
Kathy says
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!
HeatherC says
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!
Kathy says
Hooray! Nicely done on the muffins! 🙂 Sounds like you are a natural baker! 🙂
Seulgi Boo says
Hi, Kathy! I am wondering if I can use plain greek yogurt instead of sour cream?
Kathy says
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!
Kitty says
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. 🙂
Kathy says
Thanks so much! I'm glad you loved them!!!
Jennifer says
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 ♥.
Kathy says
Thanks, Jennifer! What a find on the blackberries! Glad you loved these muffins as much as we do. Happy Holidays! 😉
Fred G says
Good idea for breakfast or a late night snack
Nicoletta Sugarlovespices says
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.
Kathy says
The berries seem to color everything they come in contact with - even my hands! 🙂
Ginger Smith says
Your blackberry muffins look very inviting. Great photographs.
Kathy says
Thanks! 🙂
Allie says
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!
Kathy says
Fun to pick, but so many pricks from all those thorns! It's worth it in the end to have so many blackberries! 🙂
Dawn says
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 🙂
Kathy says
It's so fun finding wild berries! I always feel like we hit a goldmine!
David @ Spiced says
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!
Kathy says
I am wondering if the plants you planted have all the thorns like the wild berries do? Those thorns are brutal!
Becky says
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.
Kathy says
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! 🙂
Mimi says
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!
Kathy says
I do love berry picking. Hopefully you have a great market that you can find wonderful fresh berries. 🙂
Fran @ G'day Souffle' says
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!
Kathy says
The sacrifices we make for delicious berries! 🙂
Mary Ann | The Beach House Kitchen says
I love blackberries Kathy, and I feel they're so underrated! These muffins look delicious. Perfect with my morning coffee! Happy Labor Day!
Kathy says
They are perfect with morning coffee...or afternoon coffee! 🙂
Cheryl says
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!
Kathy says
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!