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Light, fluffy, and bursting with sweet berries, these made-from-scratch blackberry muffins are a farmhouse favorite!
If you love homemade muffins, try these sour cream blueberry muffins, a batch of one-bowl zucchini muffins, and a basket of cozy pumpkin muffins, too!
Table of Contents
Casey picked a basket of fresh wild blackberries from the side of the road last week, and instantly requested a batch of our favorite blackberry muffins. There’s just no better way to enjoy the sweet, tart summer fruit!
These old-fashioned treats are classic farmhouse fare: they’re made from scratch with simple ingredients, they’re easy to stir together in about 10 minutes, and they make everyone happy at any time of day. Serve them with coffee and juice for a tasty morning meal, offer them for a grab-and-go snack on your way out the door, or add them to the bread basket at dinner. Warm with butter or slathered with blackberry jam, they’re totally irresistible!
Simple recipe and very tasty!
– Lena
What to Know Before You Get Started
- Fresh summer blackberries have the best sweet, tart flavor and are definitely my preference in this recipe! You can substitute with frozen blackberries, but they’re not ideal because they turn the batter an odd shade of bluish-green. Do not thaw frozen berries before adding them to the batter.
- I use wild local blackberries, which are about the size of blueberries (much smaller than store-bought blackberries). If you’re using very large blackberries, I recommend cutting them in half or quarters before adding them to the batter.
- Start with room temperature ingredients. The room temp buttermilk and eggs will blend more easily into the batter.
- Use whole buttermilk. The acid in the thick, rich, whole buttermilk yields a muffin with a moist, tender crumb. While regular milk will technically work here, buttermilk provides the best texture.
- Do not over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much activates the gluten in the flour and results in dry, dense muffins.
- I like the subtle texture and flavor of the quick oats; however, you can omit this ingredient if you prefer.
Directions
You’ll find the step-by-step instructions for these easy blackberry muffins in the recipe card below, but here’s the overview:
- Whisk together (or sift together) the dry ingredients. Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
- Whisk together the wet ingredients.
- Add the wet mixture to the dry mixture and stir just until combined. The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- Fold in the blackberries.
- Divide the batter between 12 paper-lined muffin cups. Fill the muffin cups nice and full. I like to use an ice cream scoop to make sure that each cup has an equal amount of batter, ensuring that the muffins bake evenly in the oven.
- Sprinkle coarse sugar on top, if you like. This gives the tall muffin tops a crunchy, bakery-style finish.
- Bake in a 375°F oven for 17-20 minutes, or until golden brown on top and a toothpick inserted in the center of a muffin comes out clean. Don’t cook them for too long, or they can dry out.
Storage Tips
- How to Store: Allow the muffins to cool completely. Store in a large Ziploc freezer bag or other airtight container. The muffins will last for 2-3 days at room temperature.
- How to Freeze: Wrapped tightly, the muffins will keep in the freezer for up to 3 months.
- How to Reheat: If the muffins are frozen, allow them to sit on the counter for a few minutes while you preheat the oven to 350°F. Frozen muffins will require about 10-12 minutes in the oven; room temperature muffins will only need about 5 minutes to warm through. Alternatively, you can microwave one muffin at a time for 15-30 seconds or just until warm.
More Recipes with Blackberries
One-Skillet Blackberry Chicken
35 minutes mins
Blackberry Jam {With or Without Pectin}
12 hours hrs 55 minutes mins
Peach Blackberry Cobbler
1 hour hr 15 minutes mins
Blackberry Muffins
Prep: 10 minutes
Cook: 19 minutes
Total: 29 minutes
These old-fashioned blackberry muffins are an easy farmhouse-favorite!
Ingredients
- 2 cups all-purpose flour, properly measured (see note below)
- ⅔ cup granulated sugar (or reduce to ½ cup for a slightly less-sweet muffin)
- 2 tablespoons quick-cooking oats, optional
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup whole buttermilk, well shaken at room temperature (or sub with whole milk)
- ¼ cup (½ of a stick) salted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries (if your blackberries are large, cut them in half or in quarters so that they’re about the same size as blueberries)
- Optional, for topping: coarse sugar
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside. In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
- In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine. Fold in the blackberries.
- Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Transfer muffins to a wire rack to cool.
- Serve warm or at room temperature.
Notes
Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 39mgSodium: 155mgPotassium: 142mgFiber: 1gSugar: 13gVitamin A: 209IUVitamin C: 3mgCalcium: 60mgIron: 1mg
Blackberry Muffin Recipe Variations
- Use any fresh berries that you have available. A mix of blackberries, blueberries, strawberries, and raspberries is delicious.
- I like the combination of both butter and vegetable oil because you get the flavor of the butter and the moisture of the oil. If you prefer, you can use all butter or all oil.
- Lemon Blackberry Muffins: to give these muffins a powerful lemon punch, add 1 tablespoon of fresh lemon zest to the batter and omit the cinnamon and nutmeg. Make a lemon glaze with lemon juice and powdered sugar to drizzle over top. Similarly, you can make orange blackberry muffins by adding 1 tablespoon of fresh orange zest to the batter.
- Blackberry Muffins with Crumble Topping: sprinkle this streusel topping on your muffins before baking.
- Banana Blackberry Muffins: fold the blackberries into this banana muffin batter.
- For an earthy, savory complement to the berries, add some fresh herbs like thyme, rosemary, or basil.
- Blackberry Mini Muffins: bake the batter in mini muffin tins in a 350°F oven for about 12-15 minutes.
This recipe was originally published in July, 2021. It was updated in July, 2024.
These look absolutely delicious! We love blueberry lemon or strawberry muffins, they are the kids’ favourite, but I don’t think I’ve made blackberry muffins before. Will try soon!
Thank you, Mila! The kids love these even more than classic blueberry muffins. 🙂 Hope you get to try them!
Simple recipe and very tasty
Thank you, Lena!