Blackberry Muffins – Hangry Hanna

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’ve got a treat for you today! My homemade blackberry muffins are perfect for breakfast or a snack. They’re full of juicy flavor and have a soft crumb.

In just 35 minutes, you can make 12-18 delicious muffins. The secret is a dollop of sour cream for extra richness. You can use fresh or frozen berries, and these muffins will be your favorite.

Grab your apron and let’s make these yummy blackberry muffins together!

Table of Contents

5 Reasons You’ll Love This Recipe

I’m excited to share this easy muffin recipe with you! These blackberry muffins are a true delight. I’m sure you’ll love them as much as I do. Here’s why:

Quick and easy: You’ll have fresh, warm muffins in just 35 minutes.
Moist muffins: The secret ingredient? Sour cream! It gives these treats an irresistible texture.
Burst of flavor: Juicy blackberries in every bite make these muffins truly special.
Versatile: Don’t have blackberries? No problem! You can use other fruits for equally flavorful muffins.
Kid-friendly recipe: Perfect for baking with little helpers in the kitchen.

https://www.youtube.com/watch?v=ep_fDv4Um8M

These muffins can be made ahead and frozen. It’s great for busy mornings or unexpected guests. The recipe is easy for both new and experienced bakers.

“These muffins are a staple in our house. They’re so easy to make, and everyone loves them!”

Try this recipe and it’ll become your favorite for moist, flavorful muffins. Whether baking for yourself or others, these muffins will impress.

Exact Ingredients List (+ Possible Substitutes)

I’ve perfected my berry muffin recipe, and I’m excited to share the muffin ingredients with you. Here’s what you’ll need for these delicious blackberry muffins:

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
2 large eggs
1 cup sour cream
8 tbsp melted unsalted butter
1 tsp milk
1 tsp vanilla
2 cups fresh blackberries

Don’t have all the baking ingredients on hand? No worries! I’ve got some substitutes that work great in this recipe. You can swap plain yogurt or Greek yogurt for sour cream. Any neutral oil works in place of butter. Feel free to use other berries instead of blackberries. For little ones under 1 year old, replace honey with agave. You can even use whole wheat flour for up to half of the all-purpose flour to add some extra nutrition to your muffins.

With these simple muffin ingredients and easy substitutions, you’ll be able to whip up a batch of these tasty treats in no time. Let’s move on to the step-by-step instructions!

Instructions

Are you ready to make blackberry muffins? Let’s get started! First, I heat my oven to 400°F. While it’s getting hot, I collect two mixing bowls. In one, I put the dry stuff. In the other, I mix the wet stuff until it’s smooth.

Then, it’s time to mix. I add the wet to the dry and stir just a bit. Don’t mix too much! The mix should be thick, like dough. This makes the muffins fluffy.

Now, I add the blackberries gently. Then, I fill my muffin cups with the mix. A tip I like is using an ice cream scoop for even sizes.

Tips, Tricks & Storing

I’ve got some great muffin baking tips to share! Don’t overmix your batter for the best results. Using room temperature ingredients helps a lot.

Want to save time? Prep your batter the night before and pop it in the fridge. Just remember to add an extra minute to the bake time if it’s cold.

Wondering how to store muffins? Keep them fresh in an airtight container for up to 3 days. For longer storage, freezing muffins is a smart choice. They’ll stay tasty for up to a month in the freezer.

When you’re ready to enjoy, reheat them in a toaster oven or microwave to bring back that fluffy texture.

Love a crunchy muffin top? Sprinkle some sugar on your muffins before baking. If you’re using frozen berries, thaw and drain them first to avoid extra moisture in your batter. These simple tricks will help you bake perfect blackberry muffins every time!