Pssst… you know what the secret is to making the best blackberry muffins?
Muffins that are rich, tender, and loaded with blackberries?
No, it’s not the butter (though butter makes everything better IMHO).
If your guess is it has something to do with the type of berries, you’re close. Wild blackberries do make the best pies, muffins, and cakes. But you can only get those a couple months of the year.
No, the secret to making the best muffins is sour cream! Rich and tangy sour cream not only intensifies the flavor of the berries, but makes the muffins irresistibly tender and delicious.
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.
Muffins that are rich, tender, and loaded with blackberries?
No, it’s not the butter (though butter makes everything better IMHO).
If your guess is it has something to do with the type of berries, you’re close. Wild blackberries do make the best pies, muffins, and cakes. But you can only get those a couple months of the year.
No, the secret to making the best muffins is sour cream! Rich and tangy sour cream not only intensifies the flavor of the berries, but makes the muffins irresistibly tender and delicious.
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.
Blackberry Muffins Recipe
Ingredients:
- 2 1/2 cups (320g) all purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup (236ml) sour cream
- 1 teaspoon milk
- 1 cup (200 g) sugar
- 8 Tbsp warm melted butter (1 stick, 112 g)
- 1 teaspoon vanilla
- 1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)
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