It has been a summer tradition since I was a child to make these muffins with freshly-picked blackberries. If I remember correctly, the recipe comes from one of our childhood neighbors. Now I continue the tradition with my boys; they love to help make the muffins with the berries we pick on “blackberry hill.”
It goes without saying that you can make them any time of year, using fresh or frozen berries. And you can also easily substitute any berry of your choice.
Blackberry Muffins
Author: Itsy Bitsy Foodies
Recipe type: Muffin
Prep time:
Cook time:
Total time:
Serves: 18+
These light, butter muffins are a quick and tasty way to make a treat with all of the blackberries (or other berries) that you picked.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- ½ cup sour cream
- 1 egg
- ⅓ cup melted butter
- ½ cup milk
- 2 cups blackberries, fresh or frozen*
Instructions
- Mix all of the ingredients together except for the berries.
- Be careful not to over mix the batter so that the muffins stay light.
- When the batter is just combined, gently fold in the berries. (The more the berries are mashed, the more the juices will "bleed" into the batter and dye it a purplish color.)
- Spoon the batter into lined or greased muffin tins.
- Bake for 30-40 minutes at 375 degrees until a toothpick comes out clean.
- *If you use frozen berries, they do not need to be completely thawed. As long as they are separated from each other you can fold them into the muffin batter while they are still frozen. This will actually help keep the blackberry juice from dying the batter purple.
