Description
These tender and moist Blackberry Muffins are bursting with sweet, juicy blackberries and a hint of cinnamon, making them a perfect breakfast treat or snack. Made with simple ingredients like sour cream and canola oil for a tender crumb, these muffins bake quickly at 400°F for a delightfully golden top and soft interior.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 egg, lightly beaten
- 1 cup sour cream
- ½ cup canola oil
- ½ cup milk
- 1 teaspoon vanilla extract
Fruit
- 2 cups fresh blackberries
Instructions
- Preheat Oven: Set your oven to 400°F (205°C) to preheat so it’s ready when your muffin batter is prepared.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the egg lightly, then add sour cream, canola oil, milk, and vanilla extract; mix until smooth and blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until everything is combined — avoid overmixing to keep muffins tender.
- Fold in Blackberries: Carefully fold the fresh blackberries into the batter to distribute evenly without breaking them up too much.
- Prepare Muffin Tins: Line your muffin tin with paper liners or lightly spray with nonstick cooking spray to prevent sticking.
- Fill and Bake: Spoon the batter evenly into the muffin cups and bake in the preheated oven for 18-20 minutes, until muffins are golden brown and a toothpick inserted comes out clean.
- Cool: Transfer muffins to a wire rack to cool slightly in the pan, then remove them to cool completely or enjoy warm.
Notes
- Use fresh blackberries for the best flavor and texture; if using frozen, do not thaw to avoid making the batter watery.
- Do not overmix the batter to prevent dense muffins; a few lumps are fine.
- Substitute sour cream with Greek yogurt for a slightly tangier taste and additional protein.
- Canola oil keeps the muffins moist but you may substitute with vegetable oil or melted butter.
- These muffins freeze well; cool completely before freezing in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast/Baked Goods
- Method: Baking
- Cuisine: American
