These blackberry muffins are soft, fluffy, and bursting with juicy blackberries in every bite. They’re perfect for breakfast or a sweet snack!
Honestly, I can’t resist the tartness of the blackberries mixed with the sweet muffin batter. They disappear fast in my house, and I have to hide a few for myself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you want a healthier option, try whole wheat flour or a gluten-free blend like almond or coconut flour.
Granulated Sugar: Regular sugar balances the flavors. You can use brown sugar for a deeper flavor, or maple syrup for a natural sweetener, just reduce the liquid a bit.
Buttermilk: It helps give the muffins a nice rise and moist texture. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
Blackberries: Fresh blackberries are ideal for flavor, but frozen ones work, too. Just make sure to thaw and drain them to avoid sogginess. You can also substitute them with blueberries or raspberries.
How Do You Avoid Crushing Blackberries When Mixing?
Folding blackberries into the batter can be tricky. To keep them whole, use a gentle hand. Use a spatula to fold instead of stirring, which helps maintain their shape. If you’re using frozen berries, keep them slightly frozen while adding to the batter for better results.
- After pouring the dry ingredients into the wet, add blackberries in small amounts. This helps distribute them evenly without crushing.
- Fold with a light touch, almost like you’re folding a delicate fabric. Aim for just one or two folds to incorporate the berries.
Trust me, the less you handle them, the more juicy pockets of blackberry you’ll have in your muffins!
How to Make Delicious 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
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blackberries (can substitute with frozen, thawed and drained)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. Overall, you’re looking at around 40-45 minutes from start to finish, plus a little cooling time. Once they’re done baking, just let them cool for a few moments before indulging!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
First, preheat your oven to 375°F (190°C). While the oven is heating up, line a muffin tin with paper liners or give each cup a good greasing to prevent sticking. This step is important for easy removal later!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well mixed so that your muffins rise evenly!
3. Combine the Wet Ingredients:
In another bowl, take your melted butter (let it cool a bit), and add the buttermilk, eggs, and vanilla extract. Whisk these together until they are smooth and well combined. This helps everything blend perfectly!
4. Combine Dry and Wet Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together with a spatula or wooden spoon. Remember, don’t overmix – it’s okay if the batter is a bit lumpy!
5. Fold in the Blackberries:
Carefully fold the fresh blackberries into the batter. Try not to crush them too much, so you can enjoy juicy bites of berry in your muffins!
6. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full. This will allow space for the muffins to rise while baking.
7. Add Toppings:
If you like a little crunch, sprinkle some coarse sugar on top of the muffins before they go in the oven. It adds a lovely texture!
8. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the middle comes out clean. Your kitchen will smell amazing!
9. Cool Before Serving:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from getting soggy.
10. Enjoy Your Muffins:
Serve the muffins warm or at room temperature. They’re perfect with a cup of coffee or as a tasty snack throughout the day. Enjoy your homemade blackberry muffins!
Can I Use Different Fruits Instead of Blackberries?
Absolutely! Feel free to substitute blackberries with other berries like blueberries, raspberries, or even chopped strawberries. Just be mindful that the baking time might vary slightly depending on the fruit’s moisture content.
How Can I Make These Muffins Vegan?
To make vegan blackberry muffins, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), use a dairy-free milk such as almond or oat milk instead of buttermilk, and replace the butter with a plant-based alternative or coconut oil.
Can I Freeze Leftover Muffins?
Yes! Allow the muffins to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw, simply leave them out at room temperature or warm them in the microwave for a few seconds.
Why Are My Muffins Dense Instead of Fluffy?
Dense muffins can be caused by overmixing the batter, which develops gluten and leads to a tougher texture. Make sure to mix until just combined, and be gentle when incorporating the blackberries. Also, double-check that your baking soda and powder are fresh, as old leavening agents can affect rising.