These juicy blackberry muffins are bursting with sweet berry goodness! They’re fluffy, soft, and perfect for breakfast or a snack.
Honestly, nothing beats that warm, berry-filled surprise in each muffin. Just watch out for the delicious crumbs; they’re sneaky! 😄
I love making these muffins on a lazy weekend. They are super easy to whip up and smell amazing while baking, making the whole house feel cozy!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient, providing structure to the muffins. If you’re gluten-free, swap it out for a 1:1 gluten-free baking flour.
Blackberries: Fresh blackberries bring a burst of flavor. If they aren’t available, use frozen blackberries. Just remember to thaw and drain them to avoid excess moisture in the batter!
Sugar: I usually mix granulated sugar with a bit of brown sugar for added depth. Feel free to use coconut sugar or a sugar substitute if you’re watching your intake.
Butter: Unsalted butter is preferred for better control of saltiness. You can substitute with vegetable oil or coconut oil if you want a dairy-free option.
Milk: Adjust the milk in small increments to get the right batter consistency. Almond milk or oat milk are great alternatives for a non-dairy version.
How Do You Create Light and Fluffy Muffins?
The secret to fluffy muffins lies in not overmixing the batter. When you combine the wet and dry ingredients, stir gently until just combined. The lumps are okay! This technique keeps the muffins light and airy.
- Combine dry ingredients in one bowl and wet in another before mixing.
- Use a spatula to fold in the blackberries without crushing them.
- Fill muffin cups about 3/4 full to allow for rising without overflowing.
Remember, practice makes perfect! Each batch you make will help you master the art of muffin baking.
How to Make Delicious Blackberry Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/3 to 1/2 cup milk (adjust for batter consistency)
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries (can substitute with frozen, thawed and drained)
- Optional topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to bake. Once you combine all the ingredients and bake, you’ll have delicious muffins ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with cooking spray or butter to prevent sticking.
2. Mixing the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Stir these dry ingredients together until they are well mixed. This is where the muffins get their structure!
3. Mixing the Wet Ingredients:
In another bowl, whisk together the melted unsalted butter, egg, vanilla extract, and milk until smooth. Make sure everything is well combined for a lovely, rich flavor.
4. Combining Wet and Dry Ingredients:
Now, pour the wet mixture into the dry mixture. Gently stir together until just combined—it’s okay if there are a few lumps! Overmixing can make the muffins tough.
5. Adding the Blackberries:
Carefully fold in the blackberries. Do this gently so you don’t squish them too much. Every bite should have those sweet, juicy bursts!
6. Filling the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each one about 3/4 full. This allows room for the muffins to rise without spilling over.
7. Adding the Topping:
If you want a sweet, crunchy topping, mix the granulated sugar and cinnamon (if using) in a small bowl and sprinkle it over the batter in the muffin cups.
8. Baking:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. Test for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready!
9. Cooling:
Once baked, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. The muffins will have a lovely golden-brown crumbly top, and you’ll enjoy the delicious aroma all around!
Now you have a batch of great blackberry muffins, perfect for breakfast or a yummy snack! Enjoy with a cup of tea or coffee!
Can I Use Other Berries Instead of Blackberries?
Absolutely! You can substitute blackberries with other berries like blueberries, raspberries, or chopped strawberries. Just make sure to adjust the quantity slightly depending on the berry type and size.
How Can I Make These Muffins Vegan?
To make these muffins vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, set aside to thicken) and use a plant-based milk like almond or oat milk. You can also switch the butter for a vegan butter alternative or coconut oil.
What’s the Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just wrap each muffin in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months!
Why Did My Muffins Turn Out Dense?
Dense muffins are usually the result of overmixing the batter or adding too much flour. Make sure to mix just until combined and use a light hand when measuring flour—spoon it into the measuring cup instead of scooping directly from the bag for better accuracy!