Blackberry Muffins

I absolutely adore making muffins. My Strawberry Muffins, Lemon Blueberry Muffins, Banana Carrot Muffins, Lemon Muffins, Double Chocolate Chip Muffin, Banana Buttermilk Muffins are just a few of my favorite bakery style muffins recipes on the blog. These sour cream muffins with blackberries are another muffin recipe I know you will love. 

• Layers of flavors and textures. From the moist and fluffy vanilla scented sour cream muffin to the sweet, juicy, summer blackberries that burst with each bite, these bakery style blackberry muffins will delight your senses. 
• Easy to make, bake and eat. These fluffy blackberry and vanilla muffins look and taste like you just bought them from the best bakery in town. But all you need to make these light and fluffy berry muffins is two bowls, a whisk and 1 - 2 muffin pans.

These blackberry sour cream muffins require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.  Here’s what you’ll need.

• Dry Ingredients: Gather all purpose flour, baking powder, ground cinnamon and salt.
• Wet Ingredients: Gather oil, sugar, eggs, vanilla extract, sour cream, milk and blackberries.

This bakery style blackberry muffin recipe is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.

• All purpose flour: To make these lemon berry muffins gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (240 g) versus cup for cup. 
• Baking Powder: This recipe has not been tested to include baking soda. 
• Ground Cinnamon: This is more for flavor, feel free to omit or use another sweet ground spice you like. 
• Granulated Sugar: This muffin with blackberries recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free. 
• Unsalted Butter: Feel free to use your preferred butter. 
• Oil: Any neutral baking oil will work well. I like to use a light olive oil or avocado oil. Canola or vegetable oil can also work. The oil can be replaced by an equal amount of melted butter. 
• Eggs: This recipe has not been tested without eggs. 
• Sour Cream: Greek yogurt works well in place of sour cream.
• Milk: Use any milk you like.
• Vanilla Extract: This adds a lovely background flavor that pairs really well with blackberries. 
• Blackberries: Fresh, wild blackberries make the best blackberry muffins, but frozen blackberries can also be used. There is no need to thaw the blackberries before mixing into the muffin batter.

Variations

• Mini Blackberry Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy. Please note that using smaller blackberries is best when making mini blackberry muffins. 
• Blackberry Muffins with Crumble: Make an easy crumb topping by combining ¼ cup (30 g) flour with 3 tablespoons (37 g) sugar and 1 ½ tablespoons melted butter until it forms a sand like consistency. Prepare the muffins according to the recipe directions, top the muffins with the crumb and bake. 
• Add herbs. Rub 1 - 2 tablespoons of finely chopped fresh herbs such as rosemary, thyme or basil into the sugar (like you would citrus zest) before mixing the sugar into the wet ingredients. 
• Add citrus or other extracts. Add 1 - 2 tablespoons citrus such as lemon, lime or orange into the sugar, rub and create a citrus sugar before mixing the sugar into the wet ingredients. If adding citrus, decrease the sour cream to ¼ cup (60 g) and use ¼ cup (60 ml) freshly squeezed citrus juice to replace the sour cream. Add up to ½ teaspoon rose water for a lovely floral note that pairs really well with blackberries.

1. Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners. In a mixing bowl, whisk the flour, baking powder, cinnamon and salt together until well combined. 
2. In another large mixing bowl whisk the oil, sugar, eggs, milk, sour cream and vanilla extract until well combined. Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the flour coated blackberries into the muffin batter.

3. Use a 3 tablespoon sized cookie scoop to scoop the blackberry sour cream muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with sugar if you like. Gently press the topping into the muffin batter.  Bake the muffins at 375 (190 C)  for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the fluffy blackberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Other Blackberry Recipes to Try

• Blackberry Compote
• Blackberry Pound Cake
• Blackberry Tiramisu
• Blackberry Swirl Cheesecake Brownies

If you try this Blackberry Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M