There’s something undeniably comforting about freshly baked muffins, especially when they’re bursting with the juicy goodness of seasonal berries.
Blackberry muffins are a perfect blend of sweet and tangy, moist and fluffy – ideal for breakfast, brunch, or an anytime snack.
Whether you’ve picked your own blackberries or grabbed a punnet from the market, this recipe will help you turn them into something truly delightful.
Why You’ll Love Blackberry Muffins
Blackberry muffins are not just a treat – they’re also a clever way to incorporate fruit into your diet.
Their soft, cake-like texture pairs beautifully with the slight tartness of the berries, creating a balanced flavor in every bite.
Plus, they’re easy to make, freezer-friendly, and great for kids and adults alike.
Ingredients You’ll Need
Here’s what you’ll need for a classic batch of homemade blackberry muffins:
-
1 ½ cups all-purpose flour
-
½ cup granulated sugar
-
¼ cup brown sugar
-
2 tsp baking powder
-
½ tsp salt
-
½ tsp ground cinnamon (optional for added warmth)
-
1 large egg
-
½ cup milk
-
¼ cup plain yogurt or sour cream
-
¼ cup melted butter (or vegetable oil)
-
1 tsp vanilla extract
-
1 ¼ cups fresh or frozen blackberries (cut larger berries in half)
Step-by-Step Instructions
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugars, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients:
In a separate bowl, whisk the egg, milk, yogurt (or sour cream), melted butter, and vanilla extract until smooth.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, or your muffins might turn out dense.
5. Fold in the Blackberries:
Gently fold in the blackberries, being careful not to crush them too much. If using frozen berries, toss them lightly in a tablespoon of flour to prevent bleeding.
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Optionally, sprinkle a little sugar on top for a crunchy topping.
7. Bake and Cool:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Tips for Perfect Blackberry Muffins
-
Don’t overmix the batter – this keeps the muffins soft and fluffy.
-
Use fresh berries for best flavor, but frozen blackberries work too.
-
Adjust sugar to taste depending on the sweetness of your berries.
- Add a streusel topping if you want a bakery-style look and extra crunch.
Read More: How To Prepare Blackberry Jam
Variations to Try
-
Lemon Blackberry Muffins: Add 1 tbsp of lemon zest for a citrusy twist.
-
Oat Blackberry Muffins: Replace ½ cup of flour with rolled oats for a heartier texture.
-
Vegan Option: Use a flax egg, plant-based yogurt, and oil instead of butter and dairy.
Serving Suggestions
Blackberry muffins are best served warm with a dab of butter or a drizzle of honey.
Pair them with a cup of tea or coffee for the perfect morning treat.
They’re also great packed in lunchboxes or served as part of a weekend brunch spread.
How to Store Blackberry Muffins
-
Room temperature: Store in an airtight container for up to 3 days.
-
Refrigerator: Lasts up to a week, but bring to room temp before serving.
-
Freezer: Freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or thaw at room temperature.
Read More: Autumn Baking Ideas
Final Thoughts
Blackberry muffins are a delicious way to celebrate berry season, but they’re just as good all year round with frozen fruit.
Simple to make and always satisfying, they’re bound to become a go-to recipe in your kitchen.
So the next time you find a handful of blackberries on hand, whip up a batch – your taste buds will thank you.
