The Best Blackberry Muffins
Breads and Muffins | Published on Apr 22, 2019 | Last modified on May 22, 2020
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The Best Blackberry Muffins are fluffy, moist and perfect to have during breakfast or an afternoon snack!
Since I have been making a lot of muffins this year for #MuffinMonday, I’ve had my family and friends taste testing all.the.muffins.
I’ve been told that these buttery blackberry muffins bursting with fresh, juicy blackberries are irresistible.
Spring is here and these muffins would be a great addition to any breakfast or brunch table!
Some of my favorite muffins from this year include the lemon poppyseed muffins, almond flour chocolate chip muffins, and these maple snickerdoodle muffins!
For something less sweet, and more savory I’d recommend trying out these egg taco muffins. Another irresistible muffin, trust me!
Let’s get back to the star of the show today, blackberry muffins!
What ingredients do I need to make Blackberry Muffins?
- Eggs
- Milk
- Yogurt
- Vanilla extract and lemon extract
- Lemon Juice
- Flour
- Sugar
- Cinnamon
- Baking powder & soda
- Salt
- Blackberries (obvi)
- Butter
How do I make Blackberry Muffins?
In a medium sized mixing bowl whisk together the eggs, milk, yogurt, extracts and lemon juice. In another bowl, mix together the flour, sugar, salt, cinnamon, baking powder and baking soda.
You will take the 8 Tbsp. butter (1 stick) and chop it into smaller pieces. Then you will cut the butter into the flour. (see tips below on how to cut butter into flour)
Using a rubber spatula, fold the wet ingredients into the dry. Gently then fold in the blackberries.
Place in prepared muffin tin and bake at 375° F for ~15-16 minutes.
How do I cut butter into flour?
You can use two knives and actually CUT the butter into the flour until you have little tiny bits of butter.
If you have one, use a pastry blender!
Or, take a frozen stick of butter and use the large holes on a cheese grater. (so easy!)
Can I use frozen blackberries for this recipe?
Yes, you can use either fresh or frozen blackberries.
If you use frozen blackberries, do not thaw the berries first. Add the berries to the batter while they are still frozen and I would increase baking time by ~4-5 minutes.
How do I freeze blackberry muffins?
Allow your muffins to cool completely, then place in a freezer safe baggie and store for up to 30 days.
I hope you love this muffin recipe – drop a comment below to tell me what you think!
The Best Blackberry Muffins
The Best Blackberry Muffins are fluffy, moist and perfect to have during breakfast or an afternoon snack!
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Servings: 18 muffins
Ingredients
Dry ingredients:
- 2 cups flour
- 1 cup sugar
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 Tbsp. butter (unsalted, cold, cubed)
Wet ingredients:
- 1 cup milk
- 1/2 cup Greek yogurt
- 3 large eggs
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 1 1/2 cup blackberries (if large, cut them in half)
Instructions
- Preheat oven to 375° F. Spray a muffin tin with non-stick cooking spray and set aside.
- In a mixing bowl, mix together the flour, sugar, salt, cinnamon, baking powder and baking soda. In another medium sized mixing bowl whisk together the eggs, milk, yogurt, extracts and lemon juice.
- You will take the 8 Tbsp. butter (1 stick) and chop it into smaller pieces. Then you will cut the butter into the flour. (see tips above in post on how to cut butter into flour)
- Using a rubber spatula, fold the wet ingredients into the dry. Gently then fold in the blackberries.
- Place in prepared muffin tin and bake at for ~15-16 minutes.
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The ingredient list calls for sugar, but adding it is not in the instructions. I assume it gets mixed in with the dry ingredients, but wasn’t sure if it was supposed to be split and some used for a topping? And does this affect the calories? Is the 165 with or without the cup of sugar?
Hi Heather, thank you so much for catching that. It gets mixed in with the dry ingredients. My apologies. I did however calculate the nutrition with the sugar added so one small muffin is correct at 165 calories. Thank you, have a nice weekend! xo, Tawnie
Hello,
I tried this reciped and liked the muffins. But what most intrigued me it’s a way you mixed butter in. I baked a lot of different muffins and all the recipes were using either melted butter or creamed butter or vegetarian oil. Frosted butter — only in Pâte Brisee or scones… So I tried your recipe and got quite good muffin texture, as if I creamed butter. But in your recipe it’s much simpler (I hate to cream butter:)
I very interested in this technique (still unknown to me). Does it have commonly known name? Where can I read and get to know more about it? Or it is your own unique invention? 🙂
Thank you again!
The creaming method is certainly preferred. Cutting in butter is not my invention I just wanted to try something different for this recipe:) Thank you!!
I think it is really hard to resist blackberry muffins in general. But if you make them as perfect as these are, it becomes twice as hard. Fantastic recipe and a wonderful result!
Aw Elaine, thank you SO much!!
Great recipe. Can’t believe that I can have this for breakfast and only use up 173 calories.
Woo! Thank you!
These look so, so tasty! Usually my husband eats up all the blackberries, but I’ll have to sneak some away for this recipe!!
Yes you’ll have to sneak some from him! 🙂 Hope you love em!!
I LOVE blackberries. My favorite fruit, well, besides cherries. I love the color of the berries in your muffins. Must try this
Hehe thank you so much!!!
These muffins look so moist and delicious and love the addition of blackberries!
Thank you so much Lisa!!