Blackberry Muffins
These blackberry muffins are soft, tender, and filled with juicy berries in every bite. Made with simple pantry ingredients and finished with an optional sweet glaze, they’re perfect for breakfast, snacking, or an easy homemade bake anytime.
Servings: 12 muffins
Calories: 193kcal
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.
Nutrition
Serving: 1muffin | Calories: 193kcal