These aren’t your average blackberry muffins. One bite and you’ll see why… fresh blackberries collapse into warm, jammy pockets of tart-sweet goodness that stain the tender crumb a gorgeous purple and make it impossible to stop at just one. They bake up tall with that perfect bakery-style dome and soft, rich texture thanks to sour cream, an extra egg yolk, and proper creaming. Craving more blackberry magic? Try my blackberry crisp is another easy favorite to try. And if muffins are your thing, you’ll want to check out a few more of my best muffin recipes while you’re here.
Ingredients & Substitutions
- Granulated Sugar: Sweetens the muffins and helps create a tender crumb. You can reduce it slightly if you prefer a less sweet muffin, but I don’t recommend cutting it too much.
- Unsalted Butter: Adds richness and flavor. Make sure it’s at room temperature so it creams smoothly with the sugar. You can substitute with salted butter; just reduce the added kosher salt slightly.
- Sour Cream: Keeps the muffins soft, moist, and tender. If needed, plain Greek yogurt works as a great substitute.
- Egg + Egg Yolk: The whole egg helps structure the muffins, while the extra yolk adds richness and softness.
- All-Purpose Flour: Gives the muffins structure. I don’t recommend substituting a lot here, but a 1:1 gluten-free baking blend may work if needed.
- Whole Milk: Adds moisture and helps create a smooth batter. You can substitute with 2% milk if needed.
- Blackberries: Fresh blackberries work best here for structure and juiciness. If using frozen, don’t thaw them first; just fold them in gently to avoid excess color bleeding.
FAQs
Can I use frozen blackberries instead of fresh?
Yes. You can use frozen blackberries without thawing them first. Just fold them in gently at the end to help prevent the batter from turning too purple.
Why did my muffins turn out dense?
Dense muffins usually happen from overmixing the batter once the flour is added. Mix just until the ingredients are combined, and gently fold in the blackberries. Overworking the batter is the most common reason muffins lose their light, tender texture.
Can I use other berries instead of blackberries?
Yes. Blueberries or raspberries both work well in this recipe. Blueberries hold their shape a bit more, while raspberries will break down slightly and create a softer, jammy texture in the muffins. You may want to check out my blueberry muffins and raspberry muffins, too!
Can I make these muffins ahead of time?
Yes. These muffins are great for making ahead. Bake them the day before and store in an airtight container. They stay soft and moist and can be warmed slightly before serving if you prefer them fresh and warm.
Can I double this recipe?
Yes, this recipe doubles well. Just be careful not to overmix the batter when increasing the batch size, since that can affect the final texture.
Can I add a glaze to these muffins?
Yes! These blackberry muffins are delicious with or without a glaze. A simple confectioners’ sugar (powdered sugar) glaze adds a little extra sweetness and gives them a bakery-style finish. You can drizzle it over the muffins once they’ve cooled completely.
Tips for the Best Blackberry Muffins
- Don’t overmix the batter once the flour is added. Mix just until combined for light, tender muffins.
- Fold the berries in gently to avoid breaking them up too much or coloring the batter.
- Use room temperature ingredients for a smoother batter and even baking.
- Check early for doneness since ovens can vary; start testing at 18 minutes.
- Let the muffins cool briefly in the pan before moving to a rack so they hold their shape.
How to Store Blackberry Muffins
Let the muffins cool completely before storing. Place them in an airtight container and keep them at room temperature for up to 2 days.
To freeze, wrap muffins individually or place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm gently before eating.
Blackberry Muffins
Ingredients
Muffins
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (288 g) fresh blackberries, divided
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the sugar and butter together until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Mix in the sour cream until combined. Add the egg and egg yolk and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, add the dry ingredients and milk alternately, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Gently fold in about 1 ¾ cups of the blackberries, reserving ¼ cup for topping.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Press a few of the reserved blackberries gently on top of each muffin.
- Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. The tops should be lightly golden. Start checking at 18 minutes.
- Cool Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Did you make this recipe?
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