There’s something incredibly satisfying about biting into a warm, freshly baked blackberry muffin. The burst of sweet, juicy blackberries paired with the tender, moist crumb of the muffin creates a comforting, delicious treat perfect for any time of day.
Blueberry muffins frequently take centerstage, while blackberry muffins get overlooked! But blackberries are sweet, juicy, and plump and just burst with flavor. These blackberry muffins with buttermilk are easy to make from scratch and are perfect for a snack or tasty brunch treat.
Over the years, I’ve learned some tips for creating the perfect blackberry muffin – and it’s not complicated. From handling the plump blackberries carefully to using frozen blackberries, it all comes together in easy-to-follow steps that even inexperienced bakers can master. I’ve also included serving ideas, although eating the muffins warm right out of the oven is my favorite way to enjoy them!
Blackberries have a special place in my heart. In the summer, my family and I look forward to picking wild blackberries, driving along dirt roads in state forests, and stopping when we see the bushes at the side of the road, searching high and low for the ripest and plumpest berries.
Mostly my kids stuff them in their mouths as fast as they can, but occasionally we bring home enough to make these muffins or a blackberry crostata. Here are some blackberry-picking tips we’ve learned:
- Season: Blackberries are at their peak during the summer months, usually from June to August. Take advantage of this window.
- Freshness: I opt for fresh blackberries instead of frozen ones whenever possible. Frozen berries can work in a pinch, but the texture and taste won’t be as good.
- Size: I prefer selecting blackberries that are about the size of blueberries. This ensures a more even distribution of juicy berries throughout my muffins. If you have large berries, you can slice them in half before adding them to the muffins.
- Ripeness: A ripe blackberry has a deep, dark purple color and gives slightly when gently squeezed. Overripe berries might be too mushy, while underripe ones may need more flavor.
Store the unwashed berries in the fridge until you can use them. They will keep in an airtight container for about a week. And while fresh berries are best, you can make the muffins with frozen blackberries.
For exact amounts needed see the recipe card below
The remaining ingredients are all standard baking staples – unsalted butter, eggs, buttermilk, flour, sugar, baking powder, baking soda, and salt.
If you don’t have buttermilk put a teaspoon of vinegar in the measuring cup and fill it with milk. Sour milk is a good buttermilk substitute.
🥣How to Make Blackberry Muffins
- Prep: Preheat the oven to 375 degrees F. Gently wash the blackberries. Then line your muffin tin with paper liners and melt your butter in the microwave.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In a separate bowl, whisk together the melted butter, egg, and buttermilk.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Don’t overmix – a few lumps are okay!
- Blackberries: Gently fold in the fresh or frozen blackberries. Try not to crush the berries as you stir.
- Bake: The batter will be thick. Use a spoon or measuring cup to fill each lined muffin cup about 2/3 full. Bake the muffins for 20-30 minutes. They are done when they are golden brown on top, and a toothpick inserted in the center comes out clean.
My favorite way to serve homemade blackberry muffins is warm, right out of the oven. The aroma fills the house and biting into a warm muffin releases the juicy blackberry flavors. But let them cool on a wire rack for a few minutes so they are warm but not too hot!
Pair the blackberry muffins with:
- A warm cup of coffee or tea for a cozy morning treat.
- A cold glass of milk for a classic combination.
- A refreshing fruit smoothie for a healthy twist.
🍋Here are some ideas to change up this simple recipe:
- Sprinkle the muffins with sparkling sugar or coarse sugar before baking for a glittery look.
- Stir in a few teaspoons of lemon zest or orange zest for added flavor.
- Drizzle a lemon glaze on top for a burst of citrus.
- Sprinkle a few oats or granola on the muffin tops before baking for added texture.
💭How to Store
Once the muffins are completely cool, store them in an airtight container. They will keep at room temperature for 2-3 days. Try not to stack the muffins in the container, as this can cause them to compress and lose their shape.
Be sure to check out the step by step instructions
- If your blackberries are large, consider slicing them in half.
- Don’t overmix the batter. Stop stirring as soon as there are no dry streaks of flour.
- This is a thick batter. Use a spoon or an ice cream scoop to put it into the muffin tins.
Yes, you can absolutely use frozen blackberries in these muffins. You don’t need to thaw them beforehand; they’ll thaw and cook during baking. Toss the frozen blackberries in a few tablespoons of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
To make muffins light and fluffy use buttermilk. It gives the muffins a better texture. Also do not overmix the batter. Fold the ingredients until they are just mixed. Overmixing is the most common reason for tough muffins.
The weight of the blackberries can make them sink to the bottom. This is especially an issue with frozen berries, but it can happen with fresh too.
Try coating the berries with some flour before adding them to the batter. Or save a quarter of the berries and push them into the tops of muffins after the muffin liners are filled with batter.
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Blackberry Muffin Recipe
- 2 cups blackberries *see notes for frozen
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 cup buttermilk *see notes for substitution
- 2 1/2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or use silicone muffin cups.
- Wash the blackberries and melt the butter. If the blackberries are large, you can slice them in half.2 cups blackberries, 1/2 cup unsalted butter
- Combine the melted butter, eggs, and buttermilk in a bowl or measuring cup. Stir to mix.2 eggs, 1 cup buttermilk
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.2 1/2 cups flour, 3/4 cup granulated sugar, 2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. The batter will be thick.
- Gently fold in the blackberries.2 cups blackberries
- Scoop batter into the muffin cups until they are 2/3 full. You can sprinkle sparkling sugar, oats, or granola on top of the muffins if you like. Bake in the preheated oven for 20-30 minutes.
- The muffins are done when golden brown on the edges and a toothpick inserted in the center comes out clean.
- If you don’t have buttermilk, add 1 teaspoon of vinegar to a measuring cup. Then add milk and use it as a buttermilk substitute.
- If you are using frozen blackberries, don’t thaw them. Toss them with 1-2 tablespoons of flour before adding them to the muffins.
- For fluffy muffins, don’t overmix the batter. Stop stirring as soon as there are no dry streaks of flour.
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Nutrition facts are estimates.