Blackberry Muffins
Print Recipe
Ingredients
- 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
- ⅓ cup Pecans chopped
- 1 ¼ tsp Cinnamon
- 1 tsp Vanilla extract
- ⅔ cup Brown sugar
- ½ cup Flour
- ½ cup Oat meal
- ⅓ 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.
Notes
Tips, Tricks & Storage
Coat the Berries in Flour Lightly coat the berries with a small amount of flour before folding them into the batter—it helps prevent them from sinking to the bottom of the batter before fully baking. Mix Gently Mix the batter just until combined. The batter should be lumpy, not smooth. Overmixing can make the muffins tough instead of soft and fluffy. Fold in the blackberries carefully to avoid breaking them up too much or staining the dough. Storage Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. They also freeze well — just thaw and reheat in the oven or microwave.Substitutions and Variations
You can swap blackberries for blueberries, raspberries, or chopped strawberries. A little lemon zest or a handful of chopped nuts also adds a tasty twist. Just follow your taste and have fun with it!Private Notes
Servings: 24 muffins
