For an extra touch of flavor, try adding a pinch of lemon zest to the batter. If you don't have sour cream, you can substitute plain Greek yogurt. Gently toss the blackberries with a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the muffins. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Delicious Blackberry Muffins
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME35 mins
-
SERVING12 People
-
VIEWS78
Wake up to a symphony of flavors with these incredibly moist and tangy blackberry muffins! Bursting with juicy blackberries and a hint of sour cream, they're a delightful treat that's perfect for breakfast, brunch, or a sweet afternoon snack.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Cholesterol60 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat8 g
-
Sodium296 mg
-
Sugar13 g
-
Fat13 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat your oven to 450 degrees F (230 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. (3 minutes)
03 Step
Recipe View In a separate bowl, whisk together the sour cream, melted butter, eggs, milk, and vanilla extract. (2 minutes)
04 Step
Recipe View Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View Gently fold in the blackberries until they are evenly distributed throughout the batter. (2 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 5 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 15-20 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. (20-25 minutes)
08 Step
Recipe View Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Virginia Ruecker
Apr 28, 2025I added a streusel topping, and it was amazing! Definitely will make again.
Nils Anderson
Dec 6, 2024These were so easy to make, and my family loved them! The sour cream made them so moist.
Damaris Leannon
Oct 4, 2024My blackberries were a little tart, so I added a bit more sugar. They turned out perfectly!