Muffins that are rich, tender, and loaded with blackberries? No, it’s not the butter (though butter makes everything better IMHO).
The Secret to the Best Blackberry Muffins
If your guess is it has something to do with the type of berries, you’re close. Wild blackberries do make the best pies, muffins, and cakes. But you can only get those a couple months of the year. No, the secret to making the best muffins is sour cream! Rich and tangy sour cream not only intensifies the flavor of the berries, but makes the muffins irresistibly tender and delicious. This blackberry muffin recipe is one of my favorite recipes on the site. Easy to put together and perfect for breakfast or a Sunday brunch.
Blackberry Muffin Recipe Variations
If you don’t have sour cream, plain whole milk yogurt or Greek yogurt make good substitutions.You can swap up to half of the flour for whole wheat flour; white whole wheat flour works especially well. Or replace the flour with your favorite cup-for-cup gluten-free flour blend.For a crunchy top with a bit of sparkle, sprinkle the muffins with sugar before baking.Add the zest of a lemon to the batter for a little citrus flavor and aroma.You can swap the blackberries for raspberries, blueberries, or another berry of your choice.
For Success, Measure With Care
For light and tender muffins, measure the flour properly and don’t over-mix. The batter will be very thick, similar to a moist cookie or bread dough. Don’t panic — it’s supposed to be this way, and will yield moist, fluffy muffins.
More Muffin Recipes to Bake With Love
Blueberry Muffins Banana Nut Muffins Orange-Spiced Whole Wheat Muffins Strawberry Oatmeal Muffins Pumpkin Muffins
Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid and coat them lightly in flour.) Serve as soon as possible, preferably within a few hours of baking. Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month. Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit. Did you love this recipe? Leave us stars below!
