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My review
Delicious Blackberry Muffins
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Bleuroze
"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."
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Ingredients
33 m servings 253Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
- 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.
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Reviews
Read all reviews 6Most helpful
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Newest
12/3/2016
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.
8/15/2016
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 sligh...
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 tim...
5/28/2018
These turned out delicious. I didn’t have enough blackberries so I supplemented what I had with some chopped strawberries. Other than that, I stuck to the recipe. The muffins were dense, moist a...
9/23/2016
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...