These blackberry muffins are sweet, fluffy, and bursting with juicy berries! They’re perfect for breakfast or a snack, and they fill your kitchen with a delightful smell while baking.
Whenever I make these, I can’t help but sneak a muffin while they cool down. I mean, who can resist a warm, berry-filled treat? 😋
What I love most is how easy they are to prepare; just mix, pour, and bake. They’re great for sharing, too—if you can manage to save some for others!
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient for structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend; it works well too!
Granulated sugar: This adds sweetness and moisture. For a lower calorie option, you might use coconut sugar or a sugar substitute like Stevia, keeping in mind it can affect texture.
Buttermilk: It gives muffins a light, fluffy texture. If you’re out, substitute with regular milk plus a tablespoon of vinegar or lemon juice to mimic the tangy flavor.
Vegetable oil: I often use melted butter for a richer taste, but vegetable or canola oil keeps them moist. If you’re looking for a healthier option, try using applesauce!
Blackberries: Fresh blackberries are best for this recipe, but frozen work too. Just remember to thaw them and drain excess liquid, as this can make the batter wet.
What’s the Trick to Keeping Blackberries From Sinking in the Batter?
One common issue is that blackberries tend to settle at the bottom while baking. To prevent this, toss the berries in a little flour before adding them to the batter. This helps them stay suspended and evenly distribute throughout the muffins.
- Gently coat the blackberries with a tablespoon of flour before folding them in.
- Be careful while mixing—overmixing can break the berries and leave purple streaks.
Taking your time here can really make a difference in presentation as well as taste. Enjoy your baking!
How to Make Delicious Blackberry Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries (or frozen, thawed and drained)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe generally takes about 15 minutes to prepare and 18-22 minutes to bake, making it a quick and easy treat. Don’t forget to let the muffins cool for about 5 minutes before transferring them to a wire rack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven is heating, you can grease your muffin tin or line it with muffin liners to make clean-up easier.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure these dry ingredients are fully mixed for even flavor and rising!
3. Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk, oil or melted butter, egg, and vanilla extract until everything is well combined. This mixture adds moisture and flavor to your muffins.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently, just until everything is combined. It’s okay if the batter is a little lumpy; just make sure not to overmix!
5. Add Blackberries:
Carefully fold in the blackberries, making sure they are evenly distributed throughout the batter without crushing them. These sweet little gems bring a burst of flavor to each muffin!
6. Fill Muffin Cups:
Now, divide the muffin batter evenly among the prepared muffin cups. Fill each cup about 3/4 full to allow room for the muffins to rise while baking.
7. Sprinkle Optional Sugar:
If you like a bit of crunch on top, sprinkle a little coarse sugar over each muffin before baking. It adds a nice touch!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Enjoy:
Once they’re done baking, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely—or, if you can’t resist, enjoy them warm!
These blackberry muffins are moist, flavorful, and perfect for sharing—or keeping all to yourself! Enjoy every delicious bite!
Can I Use Frozen Blackberries Instead of Fresh?
Absolutely! Frozen blackberries work just fine in this recipe. Just remember to thaw them first and drain any excess liquid to prevent the batter from getting too soggy.
How Can I Make These Muffins Healthier?
You can substitute whole wheat flour for half of the all-purpose flour for added nutrients and fiber. Additionally, using applesauce instead of oil or butter can help reduce calories while still keeping them moist.
What Should I Do If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to thicken slightly before using it in the recipe.
How to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Simply wrap each muffin tightly and place in a freezer-safe bag; they can last up to 3 months. Just thaw at room temperature before enjoying!
