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.
Anna Reedy says
I made these today and my hubby loves them ! I taggedc you on instagram with a photo!! Love the light airiness and the delicious taste! My hubby says they are very appealing looking , and when you bite into it you get a berry burst and the aroma!!! LOL No need to say more! Thank you !!!!
Kathy says
Thanks so much! I'm hoping over to check out your insta! 🙂
Kathy T says
These are AMAZING!!! Just made them.. I just picked blackberries that were almost ripe but they were huge and juicy.. it did make some of them fall apart because of it but the taste was phenomenal!!!!!!! I melted butter over a hot one and sooooo good!!!!
Kathy says
Thanks so much! Nothing better than freshly picked berries! 🙂
Jayne Birkholz says
Loved these muffins! They really do have a light consistency compared to many other muffin recipes I frequently bake which are meant to be dense and hearty (banana, zucchini, chocolate). I topped half of my batch with turbinado suger to offer a tiny bit more sweetness for family members who have a sweet tooth. I liked mine a little less sweet and more berry rich. Which also reminds me, I put in extra blackberries (because we have a bumper crop this year) and you can never have too many berries can you? I also added just a dash of almond extract along with the vanilla extract which adds that little something people can't quite put their finger on but always mention. This recipe is a keeper and will be in my baking rotation. I am sure it would work wonderfully with other berries as well. Try it!
Kathy says
Thanks so much! I'm with you on the less sweet and more berries! 🙂
Robin says
These are yummy. I did sprinkle a little sugar on top before baking on half of the muffins, for those who like a little sweetness.
Do these need to be kept in the refrigerator?
Kathy says
Hi Robin,
A little sugar makes a great topping. You do not need to keep in refrigerator.
Thank so much!
Kathy 🙂
Kaitlin W. says
I don’t typically leave comments but I had to on this one! I had a surplus of fresh blackberries to use and wanted to try this recipe but unfortunately couldn’t find my muffin tin. I made the batter exactly as instructed but poured it into a well greased 9x5 glass bread pan. I dropped the oven temp from 400 down to 350 and baked for around an hour, checking every 5 minutes after the first 45. Absolutely melt in your mouth amazing. Bookmarking this one to use all Summer!
Kathy says
Thank you so much! I haven't made this recipe into bread, but I'm sure going to now! I appreciate you taking the time to leave a comment.
Thank you,
Kathy 🙂
Katharine H. says
Just made these delicious blackberry muffins this morning. Super easy, to make. They came out great and delicious! I used fresh blackberries.
Kathy says
Wonderful!!! Thank you so much! 🙂
Urja says
Amazing!! My boyfriend and I loved them. Great recipe, thank you for sharing!!!
Kathy says
Thank you so much!!! 🙂
Robyn says
Just made them and they were amazing. My kids gobbled them up. Will be making more tomorrow!
Kathy says
Thank you! There's nothing better when the kids love them! 🙂
Warren Kohl says
Liked the easy recipe, simple ingredients and the way the recipe was organized.I added blueberries and the lemon glaze on top. Thank you!
Kathy says
Thank you! Glad you enjoyed the muffins!
Rennae says
I love this muffin recipe. I made one small change. I omitted the cinnamon and used a bit of almond extract. I think the amount of sweetness is perfect. I'm sure I will make this again and again and try some other berries in them too.
Kathy says
Thank you!
Alexia says
I hate being negative but I believe that baking always could use some constructive criticism. Considering that most berries are very sour, this recipe does not produce enough sweetness to counteract that. The sour cream’s quantity is far too high and the sugar’s is far too low. This recipe could be greatly improved with more sugar or maybe sweetener substitute. And less sour cream, maybe that can be replaced with butter. I know that doesn’t sound the most healthy but muffins typically aren’t. Did not like this recipe.
Kathy says
I'm sorry you didn't care for these muffins. Thank you for your feedback.
Sarah-Jane says
I used low-fat yogurt instead of sour cream and my god they were delicious! They’re soft, crumbly, sweet (but not overwhelming) and it took all I had in me to not eat the whole tray!
Kathy says
They are hard to resist! Thanks for your tip about using the yogurt! 🙂
cheri says
May be a silly question - when making a blackberry jam, do you measure out the amount of blackberries when whole, say three cups - or do you measure out three cups juice after strained?
Kathy says
Hi Cheri,
I have a recipe for blackberry jam. For my method, you strain the juice and then measure the liquid.
My directions state - Mash and strain seeds from blackberries using a chinois. Measure out 8 cups of strained fruit for jam.
Hope that helps,
Kathy 🙂
D P says
With each bite these easy peasy to make muffins burst with blackberry goodness. I used what I had on hand, Greek yogurt and vanilla soy milk. I add a sugar and cinnamon crunch topping. They baked to a lovely brown at 16 min.. 400 degree oven (oven therm gauge). Now Im debating whether to make a 2nd batch to use up my blackberries!! lol Thanks for the recipe!!
Kathy says
Thanks! I love that you used what you have on hand...that's being resourceful and not letting things go to waste! Now about that second batch...go for it!!! Or throw those black berries in the freezer until next week!
Thank you,
Kathy 🙂
DP says
And I did just that, Kathy! I repeated the recipe using the blackberries I had from the last time which I froze..The muffins still came out great! I poured the last of the batter into a buttered ramekin. Waste not want not! ☺️
Kathy says
Nice job!!! 🙂
Wendi says
Kathy, I will keep this recipe! I picked it to try based on how quick as it was and the fact that it didn't have a lot of added sugar. Recipe was easy to follow and turned out moist and delicious! I look forward to trying your other muffin recipes!
Thank you! 🙂
Kathy says
Thank you!!! 🙂
Cindy says
Besides delicious, I LOVE the set up of your recipe! Having the instructions next to the ingredients is brilliant and very user friendly.
Kathy says
Thank you! 🙂
Marilyn Corbett says
I like that too.
Kathy says
Thank you! 🙂
Toni Breeden says
I agree with everything in this comment!! I loved not having to constantly moving back and forth between the instructions and the ingredient list to get amounts!! It just made the recipe flow so much easily!!
Kathy says
Thank you!!! 🙂
Anusha Chhagan says
My muffins didn’t brown on top. They were in for 20 minutes and are fully cooked. What did I do wrong?
Kathy says
Hi Anusha,
Have you ever used a thermometer to double check the accuracy of your oven temperature? Sometimes they can be off a bit. However, since they are fully cooked, I'm not entirely certain. They may have needed 1-2 minutes additional minutes in the oven.
Kathy
Sue Stark says
I love that I can make this recipe in a small amount. I made a batch of six and added some pecans and my husband inhaled them! I will definitely be making these again! It's been a challenge to bake with just the two of us retired oldies but this recipe worked perfect!
Kathy says
Yay!!! Thanks so much for your wonderful comment!!! 🙂
Suzank says
I had enough batter to make 4 more muffins. What did I do wrong? They were filled full. Delicious though.
Kathy says
Hi Suzan,
It could possibly be your muffin tin...maybe it's a bit smaller. I'm not certain though. There's nothing wrong with a few extra muffins though 😉
Thanks, and glad you enjoyed!!!!
Melissa Drier says
I was sceptical, but these muffins are terrific. And as we are drowning in blackberries, a very welcome discovery. Many thanks. They will be made again and again, I am sure.
Kathy says
Lots of blackberries is a great problem to have! Glad these muffins worked for you! Thanks for your comment 🙂