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Blackberry Muffin Recipe

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Blackberry Muffins are soft, moist, and bursting with juicy berries in every bite. With a golden top and tender crumb, these sweet-tart muffins are perfect for breakfast, brunch, or an afternoon treat.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon coarse sugar for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix.
  5. Fold in blackberries and lemon zest if using.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Sprinkle coarse sugar on top if desired.
  8. Bake 18–22 minutes until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss blackberries in a tablespoon of flour to help prevent sinking.
  • Do not thaw frozen berries before using.
  • Avoid overmixing to keep muffins light and tender.
  • Store at room temperature for up to 3 days or freeze for up to 2 months.
  • For taller tops, bake at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C).

Nutrition

Find it online: https://thefamilycooking.com/blackberry-muffin-recipe/