Blackberry Muffins
These blackberry muffins are a perfect balance of sweet and tart, with a tender crumb that’s moist yet fluffy. Perfect for breakfast or as a snack, these muffins are sure to brighten your day!

Why you’ll love this recipe:
- Bursting with flavor – The fresh blackberries provide a juicy burst of sweet and tart flavors in every bite, making these muffins incredibly flavorful and satisfying.
- Perfect texture – With a moist and tender crumb, these muffins strike the perfect balance: they are soft and fluffy, and complemented by the slight crunch of the sparkling sugar topping.
- Easy to make – This recipe is straightforward and beginner-friendly, requiring simple ingredients and minimal prep time, ensuring that you can whip up a batch of these delicious muffins quickly and effortlessly.
Ingredients you’ll need and why:
- Flour – Provides the structural foundation of the muffins, giving them their form and texture. It acts as the base ingredient that holds everything together.
- Baking powder – Serves as a leavening agent, helping the muffins rise and become light and fluffy by releasing carbon dioxide during baking.
- Salt – Enhances the overall flavor of the muffins by balancing sweetness and intensifying the taste of other ingredients.
- Unsalted butter – Adds richness and moisture to the muffins, contributing to their tender texture and gives a buttery flavor.
- Granulated sugar – Sweetens the muffins and also helps to tenderize the crumb by interfering with gluten formation, making the muffins soft.
- Eggs – Provide structure, stability, and moisture to the muffins. They also act as a binding agent, helping to hold the ingredients together.
- Lemon zest – Adds a bright, citrusy flavor that complements the sweetness of the blackberries and gives the muffins a refreshing note.
- Vanilla extract – Enhances the overall flavor profile by adding a warm, sweet aroma that enriches the taste of the muffins.
- Buttermilk – Adds moisture and a slight tangy flavor. Its acidity helps to activate the baking powder, aiding in the rise.
- Blackberries – Provides juicy bursts of sweet and tart flavor throughout the muffins, adding both taste and texture.
- Sparkling sugar – Adds a delightful crunch and a touch of extra sweetness, enhancing the muffins visual appeal.
How to make blackberry muffins:
(The full written and printable recipe is further below.)
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together for about 2 minutes until light and fluffy. Add the eggs, lemon zest, and vanilla extract and mix until well combined.
- With the mixer on low, add half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Gently fold in the blackberries using a rubber spatula.
- Spoon the batter into a muffin tin lined with paper liners. Top each muffin with sparkling sugar. Bake at 375F for 25-30 minutes.
Substitutions & variations:
- Lemon zest – Can be substituted with orange or lime zest. If citrus is not your thing, you can use 1/2 teaspoon of almond extract instead or more vanilla extract.
- Buttermilk – Any kind of milk can be used, or make your own buttermilk by mixing 1/2 cup of your milk of choice with 1/2 tablespoon of lemon juice or white vinegar.
- Blackberries – You can use any kind of berries or even a mix of berries to change it up.
How to serve:
Serve the blackberry muffins warm, fresh out of the oven, for the best flavor and texture, either as-is or with a pat of butter for added richness. Pair them with a cup of freshly brewed coffee or tea for a perfect breakfast or afternoon snack. For an extra layer of sweetness, drizzle a bit of honey or spread some blackberry jam on top. Alternatively, serve the muffins alongside a bowl of yogurt and a handful of fresh berries for a balanced and delightful breakfast.
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PrintBlackberry Muffins
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These blackberry muffins are a perfect balance of sweet and tart, with a tender crumb that’s moist yet fluffy.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (114g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup (125ml) buttermilk
- 2 – 6oz pints (2 & 1/2 cups) blackberries (cut berries in half, crosswise)
- 2 tablespoons sparkling sugar or coarse sugar (optional)
Instructions
- Preheat oven to 375F and line a regular-size muffin pan with paper liners. Set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- Using an electric handheld mixer or stand mixer with paddle attachment, cream the butter and sugar together in a large bowl for about 2 minutes until light and fluffy.
- Add the eggs, lemon zest, and vanilla extract and mix until well combined.
- With the mixer on low, add half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Mix until just combined after each addition.
- Gently fold in the blackberries using a rubber spatula. Evenly spoon the batter into the paper liners and top each muffin with sparkling sugar.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20.8 g
- Sodium: 74.5 mg
- Fat: 9.2 g
- Carbohydrates: 39 g
- Protein: 4 g
- Cholesterol: 52.5 mg
Recipe very slightly adapted from Foxes Love Lemons
Hi, made the blueberry muffins today, absolutely delicious, would make them again for sure,
Thanku for the great recipe & posting it.
Annie ❣️
You’re very welcome and thank you for your kind words, Annie!