Bake a batch of the rich, tender, delicious blackberry muffins!
Simply Recipes / Sally Vargas
Pssst… you know what the secret is to making the best blackberry muffins?
Muffins that are rich, tender, and loaded with blackberries?
Simply Recipes / Sally Vargas
No, it’s not the butter (though butter makes everything better IMHO).
Wild blackberries do make the best pies, muffins, and cakes.
But you could only get those a couple months of the year.
Simply Recipes / Sally Vargas
No, the secret to making the best muffins is sour cream!
This blackberry muffin recipe is one of my favorite recipes on the site.
Easy to put together and perfect for breakfast or a Sunday brunch.
Simply Recipes / Sally Vargas
You may need to add a minute to the bake time since the batter will be cold.
The batter will be very thick, similar to a moist cookie or bread dough.
Don’t panic it’s supposed to be this way and will yield moist, fluffy muffins.
Simply Recipes / Sally Vargas
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
Add the wet mixture to the dry mixture, and mix together just until the dry ingredients are moistened.
The batter will be very thick, more like a moist dough than a batter.
Simply Recipes / Sally Vargas
Tip:
The batter is not batter-like, but more like a dough.
Over-mixing will cause the muffins to be dense, not fluffy.
It should not be smooth, but rather lumpy.
Simply Recipes / Sally Vargas
Divide the dough evenly among the muffin cups, filling each no more than 3/4 full.
Let cool for 2 to 3 minutes before removing from the pan.
If not serving hot, let cool on a rack.
Simply Recipes / Sally Vargas
Serve as soon as possible, preferably within a few hours of baking.
Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month.
Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit.
Simply Recipes / Sally Vargas
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