Description
These Blackberry Muffins are a delicious blend of sweet blackberries and rich flavors. Perfect for breakfast or as a snack, they offer a simple preparation with mouthwatering results thanks to their fluffy texture and delightful taste.
Ingredients
Scale
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (288 g) fresh blackberries, divided
Instructions
- Preheat the oven to 400°F and prepare a 12-cup muffin tin by lining it with paper liners or spraying with nonstick spray.
- In a large bowl, beat the sugar and butter using a mixer until light and creamy, about 2 minutes, scraping the bowl as needed.
- Add the sour cream and mix until combined, then add the egg and egg yolk, mixing until smooth.
- In another bowl, whisk the flour, baking powder, and salt together.
- With the mixer on low, alternately add the dry ingredients and milk, starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Gently fold in 1 ¾ cups of blackberries, reserving ¼ cup for the muffin tops.
- Divide the batter evenly among the muffin cups, filling each about ¾ full, and press a few reserved blackberries on top of each muffin.
- Bake for 18 to 25 minutes until a toothpick comes out with a few moist crumbs and the tops are golden. Start checking at 18 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For optimal flavor, use room temperature ingredients.
These muffins can be stored in an airtight container for several days, making them perfect for grab-and-go snacks.
Feel free to substitute the blackberries with blueberries or raspberries for a different twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg