Homemade Blackberry Muffins Recipe

BySydney Dawes November 14, 2021December 21, 2021 Updated onDecember 21, 2021

These small-batch blackberry muffins are bursting with juicy blackberry flavor. It’s perfect for smaller households. Make a batch on Saturday morning and enjoy all weekend. Homemade Blackberry muffins are perfect for breakfast or an afternoon snack.

If you have some leftover blackberries, then cook up a batch of homemade blackberry sauce. In the mood for more muffin recipes then check out my raspberry cream cheese muffins and this wonderful pumpkin muffin recipe.

Why make this recipe

Preparation is quick and easy without the added step of creaming the butter. Just one bowl and a mixing spoon make this batter extra easy.

Ingredients

Flour – Use all-purpose flour.
Baking soda and baking powder – this combination is needed for the perfect rise to the muffins.
Salt – used to enhance the flavor of the other ingredients and provides a balance to the sweetness of the muffins.
Sugar – Granulated white sugar is used for the muffins and also for mixing the topping. I try to use the least amount of sugar in my recipes.
Vanilla yogurt – Aplain greek yogurt can be substituted.
Butter – Salted butter
Egg- 1/2 mashed banana can be substituted for the egg.
Vanilla extract –
Blackberries -I use fresh blackberries and sometimes opt for frozen because they are picked and flash-frozen and the height of ripeness and I’m confident they will be flavorful. If using frozen blackberries the berries should be added to the batter while still frozen. when using fresh blackberries make sure you find the ripe sweet ones. You can also substitute another frozen or fresh berry.
Lemon Zest – The zest is mixed in with granulated sugar.

Recipe Directions

Preheat your oven to 400° Fahrenheit while you prepare the muffin batter.

In a bowl whisk together the flour, sugar, baking soda, baking powder, and salt.
Use a wooden spoon to mix in the melted butter
Mix in one lightly beaten egg until combined.
Fold in the yogurt and vanilla extract to the batter, the batter should remain thick.
With a rubber spatula or wooden spoon gently fold in the blackberries.
Divide the batter evenly between six muffin tin wells.
Sprinkle the tops with the sugar and lemon zest topping. Bake in a 400° preheated oven for 18-20 minutes. Check for doneness and insert a toothpick into the middle of the muffin, if it comes out clean the muffins are done.
Cool 10 minutes before removing from muffin tin.

Recipe Notes

Don’t overmix the batter, overmixing will cause a tough muffin, and nobody likes a tough muffin!
Use a cookie scoop to get the batter into the muffin wells. Using a scoop helps to measure out the batter evenly.
If you don’t have a muffin pan then triple up on paper liners and cook on a small baking sheet. Don’t overfill the liners. Dividing the batter into six wells will give you regular-sized muffing, dividing it into four will bake up nice high muffin tops.
Always preheat your oven, an oven thermometer is good to make sure your oven temperature is accurate.

blackberry muffins on round vintage cooling rack.

Can I use frozen blackberries?

Yes, but don’t thaw the berries, fold in the frozen berries and increase baking time by about 5 minutes. If using frozen then check for freezer burn before adding to your batter.

Can I freeze the muffins?

Yes, let the muffins cool to room temperature. Individually wrap each muffin in plastic and place them in a freezer-safe bag and place in the freezer for up to one month.