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Blackberry Muffin Recipe
Whip up a batch of homemade Blackberry Muffins that are easy to make and irresistible! Tender and bursting with juicy blackberries, these muffins are perfect anytime.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 245 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups blackberries *see notes for frozen
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 cup buttermilk *see notes for substitution
- 2 1/2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or use silicone muffin cups.
- Wash the blackberries and melt the butter. If the blackberries are large, you can slice them in half.
- Combine the melted butter, eggs, and buttermilk in a bowl or measuring cup. Stir to mix.
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. The batter will be thick.
- Gently fold in the blackberries.
- Scoop batter into the muffin cups until they are 2/3 full. You can sprinkle sparkling sugar, oats, or granola on top of the muffins if you like. Bake in the preheated oven for 20-30 minutes.
- The muffins are done when golden brown on the edges and a toothpick inserted in the center comes out clean.
Cup of Yum
Notes
- If you don't have buttermilk, add 1 teaspoon of vinegar to a measuring cup. Then add milk and use it as a buttermilk substitute.
- If you are using frozen blackberries, don't thaw them. Toss them with 1-2 tablespoons of flour before adding them to the muffins.
- For fluffy muffins, don't overmix the batter. Stop stirring as soon as there are no dry streaks of flour.
- If you don't have buttermilk, add 1 teaspoon of vinegar to a measuring cup. Then add milk and use it as a buttermilk substitute.
- If you are using frozen blackberries, don't thaw them. Toss them with 1-2 tablespoons of flour before adding them to the muffins.
- For fluffy muffins, don't overmix the batter. Stop stirring as soon as there are no dry streaks of flour.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
50mg
(17%)
Sodium
176mg
(7%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
360IU
(7%)
Vitamin C
5mg
(6%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 176mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.