Rating: 4.2 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

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; carbohydrates 30.8g; fat 12.8g; cholesterol 59.8mg; sodium 295.8mg. Full Nutrition
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Reviews (25)

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
(4)
20 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 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
(4)
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: 5 stars
05/10/2021
Very grateful to the other reviewers — this batter is thick!!! I thought I had done something wrong then consulted the reviews. I think this is more like a sour cream pound bake with berries in it, than a true muffin. Regardless - delicious! Read More
Rating: 4 stars
09/04/2019
After reading reviews I also added another tablespoon of milk. Perfect! Read More
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Rating: 3 stars
06/25/2021
When using wild Blackberries....add sugar to taste. Grease your muffin pan and DO NOT USE LINERS. Takes away from the texture. This was OK Read More
Rating: 5 stars
08/20/2021
This is really good, but of course I had to tweek. I used 1/2 cup Splenda and 1/2 cup Splenda dark brown sugar instead of the real sugar. Before baking, I also sprinkled the tops with some Splenda and Cinnamon. Also, did anyone notice the temp of 450? Cant be right. I did preheat at 450 then down to 350 and baked about 18 minutes. Read More
Rating: 5 stars
08/06/2018
These are fantastic! Read More