These blackberry muffins are a tasty treat bursting with juicy blackberries in every bite. They’re fluffy, sweet, and perfect for breakfast or a snack!
Honestly, I can’t resist the smell of these muffins baking. They fill the kitchen with such a yummy aroma. I love enjoying them warm with a little butter on top!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you’re looking for a healthier option, you can use whole wheat flour, but it may make the muffins a bit denser.
Granulated sugar: This adds sweetness. You could substitute with brown sugar for a deeper flavor, or try coconut sugar for a less processed option.
Buttermilk: It’s key for moisture and tenderness. If you don’t have buttermilk, mix regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a quick alternative.
Blackberries: Fresh blackberries are best for flavor and texture, but you can substitute with raspberries or blueberries if they’re easier to find.
How Do I Avoid Overmixing the Batter?
One common challenge is overmixing, which can make muffins tough. To avoid this, gently combine the wet and dry ingredients until just mixed. The batter should still be lumpy; this helps keep the muffins light and fluffy!
- Mix wet ingredients separately from dry.
- When combining, fold gently without stirring too vigorously.
- Stop when you no longer see dry flour in the batter.
This technique makes a big difference in the final texture of your muffins, so take it slow and easy!
How to Make Blackberry Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or milk with 1 tbsp vinegar, let sit for 5 mins)
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blackberries (washed and drained)
- Optional: coarse sugar for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. You’ll be enjoying warm, homemade blackberry muffins in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s heating, line a 12-cup muffin tin with paper liners or grease it well with butter or cooking spray to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This helps ensure everything gets well combined and helps the muffins rise evenly.
3. Combine Wet Ingredients:
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract together until well combined. Mixing them separately allows for the wet ingredients to incorporate fully before joining with the dry ingredients.
4. Combine Wet and Dry Ingredients:
Slowly pour the wet mixture into the dry ingredients and stir gently. You want to mix just until everything is moistened—it’s okay if there are some lumps! Overmixing can make the muffins tough.
5. Fold in Blackberries:
Gently fold in the blackberries. This is where you can be careful to avoid breaking too many—keep them intact for juicy bites!
6. Fill Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 3/4 full. This allows them room to rise without overflowing.
7. Optional Topping:
If you’d like, sprinkle a little coarse sugar over the tops of the muffins for an extra sweet crunch.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re done when the tops are golden and a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. You can enjoy them warm, or store them in an airtight container for later!
These muffins are sure to be a hit with their tender crumb and delicious burst of blackberry goodness. Enjoy your delightful homemade treat!
Can I Use Frozen Blackberries Instead of Fresh?
Yes, you can use frozen blackberries! Just make sure to gently fold them into the batter while still frozen to prevent them from bleeding too much into the muffins. Also, consider reducing the baking time slightly, as they might take a couple of minutes longer to bake through.
What If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour before using it in the recipe.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Be sure to wrap them tightly to prevent freezer burn!
Can I Add Other Ingredients to the Muffins?
Absolutely! Feel free to customize your muffins by adding ingredients like chopped nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor. Just be mindful of the total amount you’re adding to keep the right balance of wet and dry ingredients.