Whip up a batch of homemade Blackberry Muffins that are easy to make and irresistible! Tender and bursting with juicy blackberries, these muffins are perfect anytime.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 12
Ingredients
2cupsblackberries*see notes for frozen
1/2cupunsalted buttermelted
2eggs
1cupbuttermilk *see notes for substitution
2 1/2cupsflour
3/4cupgranulated sugar
2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
Instructions
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.
Notes
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.