How To Make Blackberry Muffins
Start the day right with a tart bite of these blackberry muffins. These moist and crumbly goodies are ready in under an hour.
Ingredients
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 eggs, large
- 1 cup sour cream
- 1 tsp milk, or water
- 1 cup sugar
- 8 tbsp unsalted butter, (1 stick) warm, melted
- 1 tsp vanilla
- 1½ cups fresh blackberries, (about 6 ounces) halved
Instructions
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Position rack in center of oven. Preheat oven to 400 degrees F. Grease a standard 12 muffin pan or line with paper muffin cups.
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Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
- Add the wet mixture to the dry mixture, and mix together with a few light strokes, just until the dry ingredients are moistened.
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Add the berries. The batter is not batter-like, but more like a dough. Do not over-mix.
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Divide the dough evenly among the muffin cups. Bake for 17 to 20 minutes until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean.
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Let cool for 2 to 3 minutes before removing from the pan.
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Serve as soon as possible, preferably within a few hours of baking. Enjoy!
Recipe Notes
If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.
Nutrition
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