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!

Blackberry muffins on a wooden board with blackberries scattered.


 

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.
blackberry muffins on a wooden board with a bowl of blackberries and a muffin broken in half

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.)

process image collage of how to make blackberry muffins
  1. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
A blackberry muffin broken in half with two stacked behind it.

Storage & freezing instructions:

Storing – Store in an airtight container lined with a paper towel to absorb any excess moisture. Keep at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, gently warm them in the microwave for 10–15 seconds to soften before serving.

Freezing – To freeze, wrap each cooled muffin individually in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature for about an hour or warm in the microwave for 30–45 seconds or in a 325F oven for 10–15 minutes.

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If you’ve tried this Blackberry Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 2 reviews

Blackberry Muffins

Yield: 12 muffins
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Lily Ernst
Course: Breakfast, Snack
Method: Bake
These blackberry muffins are a perfect balance of sweet and tart, with a tender crumb that’s moist yet fluffy.
Print Leave a Review Pin Recipe

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 & 1/2 cups (2-6oz pints) blackberries, (cut berries in half, crosswise)
  • 2 Tbsp 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.
    2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
  • 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.
    1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
  • Add the eggs, lemon zest, and vanilla extract and mix until well combined.
    2 large eggs, zest of 1 lemon, 1 tsp vanilla extract
  • 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.
    1/2 cup (125ml) buttermilk
  • Gently fold in the blackberries using a rubber spatula. Evenly spoon the batter into the paper liners and top each muffin with sparkling sugar.
    2 & 1/2 cups (2-6oz pints) blackberries
  • 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.
Calories: 247kcal, Carbohydrates: 38g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 142mg, Potassium: 98mg, Fiber: 2g, Sugar: 21g, Vitamin A: 357IU, Vitamin C: 6mg, Calcium: 69mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe very slightly adapted from Foxes Love Lemons