5 from 18 votes
Blackberry Muffins with Chocolate Chips
These blackberry muffins combine fresh blackberries and chocolate chips within a tender, fluffy batter. The recipe uses room-temperature butter, eggs, and milk to create an even texture, while careful mixing and appropriate leavening agents ensure a soft crumb with a golden top. Baking at 400ºF produces muffins that have slightly crisp edges and moist interiors. Ideal for breakfast or a snack, these muffins balance the tartness of blackberries with the sweetness of chocolate chips for a pleasant contrast in flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
Calories:
215 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ½ cup granulated sugar white, 100g
- ⅓ cup butter at room temperature
- 2 egg
- ¾ cup milk 175ml
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
- 1 cup blackberry fresh, 150g
- ½ cup chocolate chips 100g
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
- Sift the flour, baking powder, baking soda and salt into the bowl and stir gently to combine.
- Spoon a tablespoon of the mixture into the muffin cases (this is so the blackberries don’t all sink to the bottom).
- Gently fold in the blackberries and chocolate chips into the remaining batter.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the muffins are risen and golden.
Cup of Yum
Notes
- Use room-temperature butter, eggs, and milk for an even muffin texture.
- Do not overmix batter after adding dry ingredients to keep muffins fluffy.
- Spoon a small amount of batter into muffin cups before folding in blackberries to prevent sinking.
- Ensure baking soda and baking powder are fresh to avoid tough texture.
- Let muffins cool completely before serving to help them set and hold shape.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
42mg
(14%)
Sodium
158mg
(7%)
Potassium
179mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
259IU
(5%)
Vitamin C
3mg
(3%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 158mg | 7% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.