Peachy the Magazine

Blackberry Muffins

This recipe is featured in our July 2017 Food + Entertaining article, Blackberry Season.

Blackberry Muffins
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Blackberry Muffins

Course: Breakfast
Servings

18

muffins

ingredients

  • 2½ cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon cinnamon

  • 2 large eggs

  • 1 cup sour cream

  • 1 teaspoon milk

  • 1 cup sugar

  • 8 tablespoons (1 stick) warm melted butter

  • 1 teaspoon vanilla

  • 1½ cups (about 5–6 ounces) of blackberries, fresh or frozen (if using fresh berries, cut them in half; if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)

Directions

  • Position rack in center of oven. Preheat oven to 400 degrees. Grease a standard 12-muffin pan or line with paper muffin cups. (You will probably have excess batter for another 4–6 muffins.)
  • Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. Add the wet mixture to the dry mixture, and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not over-mix! Over-mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth, but rather lumpy.
  • Divide the batter evenly among the muffin cups. Bake at 400 degrees until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17–20 minutes (or longer). Let cool for 2–3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

Notes