Blackberry Muffins

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These Blackberry Muffins are soft, moist, and bursting with juicy blackberries in every bite.

Lightly sweet with a tender crumb, they make the perfect breakfast, snack, or treat.

Blackberry Muffins

Servings: 24
Prep time: 25 minutes
Cook Time: 15 minutes
Down time: 3 minutes
Storage: airtight container

How to Make Blackberry Muffins

An assortment of baking ingredients is arranged, including flour, sugar, butter, yogurt, eggs, blackberries, oats, nuts, vanilla extract, and various spices on a marble surface.

Ingredients:

For the Muffins:

  • 2 ½ cups flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp milk
  • ½ cup sugar
  • ½ cup light brown sugar
  • 8 tbsp (1 stick) melted unsalted butter
  • 1 tsp vanilla extract
  • 6 oz container fresh blackberries (if they’re the big ones, cut them in half))

For the Streusel Topping:

  • â…“ cup pecans, chopped
  • 1 ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • â…” cup brown sugar
  • ½ cup flour
  • ½ cup oatmeal
  • â…“ cup melted unsalted butter

Step-by-Step Guide

1. Preheat & Prep:

Preheat oven to 400°F. Line a muffin pan with paper liners.

2. Mix Dry Ingredients:

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

  • A white bowl on a marble countertop containing flour, baking powder, and a sprinkle of cinnamon.
  • A whisk resting in a white bowl containing flour, placed on a marble surface.

3. Combine Wet Ingredients:

In a large bowl, mix eggs, sour cream, milk, both sugars, melted butter, and vanilla. Use an electric mixer. The batter will be VERY thick.

  • A clear glass bowl contains two raw eggs and a dollop of white cream on a marble surface.
  • Two cracked eggs and a dollop of cream in a glass mixing bowl on a marble surface.
  • A glass bowl containing two raw eggs, brown sugar, and white cream on a marble surface.
  • A glass bowl with ingredients including eggs, white sugar, brown sugar, and sour cream, placed on a marbled surface.
  • A glass bowl contains three eggs, a cup of yogurt, brown sugar, white sugar, and vanilla extract, on a marble countertop.
  • Clear glass bowl with ingredients for baking: egg, sugar, brown sugar, melted butter, and sour cream on a marble countertop.
  • A clear glass bowl filled with beaten yellow batter. An electric mixer with two beaters is partially submerged in the mixture, sitting on a white marble surface.

4. Combine & Fold in Blackberries:

Gently mix the dry ingredients into the wet ingredients with a few light strokes—don’t overmix.

  • A glass bowl with a batter mixture, topped with a pile of flour, on a white marble surface.
  • A bowl of creamy cake batter is being mixed with a blue spatula on a white marble surface.

5. Lightly coat the berries in a small amount of flour before folding them into the batter.

This helps prevent them from sinking. The batter should be lumpy, not smooth.

  • A bowl of blackberries coated in a layer of sugar on a marble surface.
  • Glass bowl with yellow cake batter mixed with flour-dusted berries, and a blue spatula on a marble countertop.
  • Bowl of mixed cookie dough with chocolate chips and swirls, and a blue spatula on a marble countertop.

6. Fill Muffin Cups:

Divide the batter evenly among the muffin tins.

Muffin tin with 12 paper liners, each filled with uncooked blueberry batter, on a marble countertop.

7. Make Streusel Topping:

In a bowl, mix all streusel ingredients until crumbly. Evenly distribute the topping over each muffin and press down gently.

  • A white bowl containing flour and brown sugar on a marble surface.
  • A white bowl containing rolled oats, flour, and brown sugar, arranged separately on a marble surface.
  • A white bowl containing oats, brown sugar, and chopped nuts on a marble surface.
  • White bowl containing oats, chopped nuts, brown sugar, and cinnamon on a marble countertop.
  • A white bowl containing oats, brown sugar, cinnamon, ground flaxseed, and a dark syrup on a marble surface.
  • A white bowl filled with a mixture of oats, nuts, and brown sugar, with a green spatula resting inside, placed on a marble surface.
  • Muffin tray with twelve unbaked crumb-topped muffins on a marble surface.

8. Bake:

Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Could take a few more minutes depending on ovens

9. Cool & Serve:

Let muffins cool in the pan for 2-3 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Close-up of several muffins topped with a crumbly nut and oat mixture, placed on a light-colored surface. A striped cloth is partially visible in the background.

Blackberry Muffins

Print Recipe
Close-up of a basket with several crumb-topped muffins, featuring a visible muffin in the foreground on a light surface.
Prep Time:25 minutes
Cook Time:15 minutes
Downtime:3 minutes
Total Time:43 minutes

Ingredients

  • 2 1/2 cups Flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 Eggs
  • 1 cup Sour cream
  • 1 tsp Milk
  • 1/2 cup Sugar
  • 1/2 cup Light brown sugar
  • 8 tbsp (1 stick) melted unsalted butter
  • 1 tsp Vanilla extract
  • 6 oz Container fresh blackberries (if they’re the big ones, cut them in half)

For the Streusel Topping

  • 1/3 cup Pecans chopped
  • 1 1/4 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 2/3 cup Brown sugar
  • 1/2 cup Flour
  • 1/2 cup Oat meal
  • 1/3 cup Melted unsalted butter

Instructions

  • Preheat & Prep: Preheat oven to 400°F. Line a muffin pan with paper liners.
  • Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Combine Wet Ingredients: In a large bowl, mix eggs, sour cream, milk, both sugars, melted butter, and vanilla. Use an electric mixer. The batter will be VERY thick.
  • Combine & Fold in Blackberries: Gently mix the dry ingredients into the wet ingredients with a few light strokes—don’t overmix.
  • Lightly coat the berries in a small amount of flour before folding them into the batter. This helps prevent them from sinking. The batter should be lumpy, not smooth.
  • Fill Muffin Cups: Divide the batter evenly among the muffin tins.
  • Make Streusel Topping: In a bowl, mix all streusel ingredients until crumbly. Evenly distribute the topping over each muffin and press down gently.
  • Bake: Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Could take a few more minutes depending on ovens
  • Cool & Serve: Let muffins cool in the pan for 2-3 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Servings: 24 muffins

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