These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.

Recipe Summary

prep:
15 mins
cook:
18 mins
total:
33 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.

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  • Mix flour, sugar, baking powder, and salt together in a large bowl.

  • Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.

  • Spoon batter into the muffin tin, filling each liner 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts

252 calories; protein 4.2g 9% DV; carbohydrates 30.8g 10% DV; fat 12.8g 20% DV; cholesterol 59.8mg 20% DV; sodium 295.8mg 12% DV. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
08/15/2016
I honestly can't say enough good things about this recipe. The batter was thick- probably the thickest muffin batter I've ever worked with. The muffins were dense but light, sweet with a slight tang from the sour cream I didn't even know I wanted in a muffin but now I know I totally do. These will now be my go-to berry muffin recipe, I can't think of a berry that wouldn't work in this. SO GOOD! Read More
(3)
16 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/15/2016
I honestly can't say enough good things about this recipe. The batter was thick- probably the thickest muffin batter I've ever worked with. The muffins were dense but light, sweet with a slight tang from the sour cream I didn't even know I wanted in a muffin but now I know I totally do. These will now be my go-to berry muffin recipe, I can't think of a berry that wouldn't work in this. SO GOOD! Read More
(3)
Rating: 5 stars
04/08/2019
I have made these twice the first time with chopped strawberries and orange zest and like others had to add a little extra milk. They were spectacular! Yesterday I made them with fresh blackberries and once again they were delicious. They stay moist for a couple of days if they last that long. They second time I was going to add lemon zest but forgot they do get an extra flavor boost from the zest. Read More
(1)
Rating: 4 stars
12/03/2016
I used half whole wheat flour and half all purpose & used frozen blackberries which worked just fine. They seemed a little dry to me but eating them warm with butter solves that - tasted good. Read More
(1)
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Rating: 5 stars
08/14/2020
I did not change a thing. This recipe made 16 muffins filled 3/4 full. Used fresh picked blackberries. Very moist and good. I love that they did not stick to the paper muffin cup. I will make these again Read More
Rating: 4 stars
09/04/2019
After reading reviews I also added another tablespoon of milk. Perfect! Read More
Rating: 5 stars
08/06/2018
These are fantastic! Read More
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Rating: 4 stars
09/30/2016
I had to make some changes so I will need to do it again. However I added a cup of old fashioned oats used mixed berries only 6 oz and whole milk yogurt instead of sour cream. So far so good i felt that 450 was a bit high on the temp so the left over batter I had is currently cooking at 400 to see how they do so far they seem to be rising a lot higher in the oven and look like they wont be a bit overcooked around the edges....... Read More
Rating: 4 stars
01/13/2019
I added another tablespoon of milk so I was able to incorporate all the flour mixture. I used use large muff in pan. Made 9 large muffins. Love the sour cream addition makes a nice rich flavor. Read More
Rating: 5 stars
11/24/2018
very tasty. I did however substitute Stevia for the sugar in the recipe and used my frozen blackberries from my garden. It turned out very well but a bit sweeter then I would like so next time I will cut back on the Stevia a bit. Other wise the muffins are great. Read More
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