We are sharing our blackberry muffins recipe. This time of year is perfect for baking blackberry muffins. The combination of muffin with big juicy blackberries you bite into is so tasty. Don’t you just love homemade muffins?
We are lucky where we live you can find blackberries spring, summer, and fall. Whether you purchase or pick them this is the best recipe for blackberry muffins. And so easy! Not what you are looking for try our other muffin recipes.
We used to pick blackberries along the fence line at nearby fields. It is worth every prick to get fresh berries. Always wear long sleeves, jeans, and tennis shoes. Carefully picking the berries and resting them on top of each other, as high as we could. Until we got our buckets full enough to bake.
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- white flour (all purpose)
- baking powder
- baking soda
- sugar (granulated)
- sour cream
- (softened or melted slightly) 1/2 cup
- fresh blackberries or frozen blackberries (if using frozen blackberries see recipe notes)
The recipe for making blackberry muffins is really easy.
Be sure to wash and pat dry your blackberries prior to starting your recipe. Ensure all excess water has drained and they aren’t wet!
Mix all your dry ingredients together in a bowl, whisk slowly until mixed and set to the side until needed. (reserve sugar for mixing with wet ingredients)
Melt butter, and mix with sugar. Then add all your wet ingredients together.
Slowly add and stir in your flour into your wet ingredients. Do not over stir.
Fold in the blackberries into your muffin batter. Do not over mix.
Bake at 400 degrees until done. 15-20 minutes. Baking time may vary by altitude and ovens.
Looking for more recipes to bake?