Description
Tender, flavor-packed blackberry muffins with a perfect balance of sweetness and tang. Quick to make with no special equipment required, these versatile muffins transition seamlessly from weeknight snacks to festive brunches.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 egg (room temperature)
1 cup sour cream
1/2 cup oil
1/2 cup milk
1 tsp vanilla
2 cups blackberries (fresh or thawed frozen)
Instructions
Preheat oven to 400°F (200°C)
Line 12 muffin cups with paper liners
Pulse blackberries in food processor 10 seconds
Whisk flour, sugar, baking powder, cinnamon, and salt in a bowl
Whisk egg, sour cream, oil, milk, and vanilla in a separate bowl
Pour wet ingredients into dry mixture; stir until just combined
Fold in pulsed blackberries
Divide batter into prepared muffin cups
Bake 20 minutes or until golden
Notes
For lighter texture, substitute 1/4 cup flour with rolled oats
Use 1 cup plain Greek yogurt instead of sour cream
Fresh blackberries work equally well with 10-second pulse
Batter can be chilled up to 24 hours before baking
Leftover muffins store in airtight container for 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 7g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg