Blackberry muffins are a delicious and easy to make treat and a great way to use up lots of foraged blackberries. These muffins are perfect for snack or dessert, or even for breakfast with some yogurt.
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All you need is a few simple baking ingredients to make these Blackberry Muffins, and you probably already have them in your kitchen. Simply mix them together, pour the batter into muffin cases, and bake in the oven for 20-25 minutes.
Blackberries are packed with antioxidants and vitamins, making them a great addition to muffins. We also love the balance of the sweet and tart flavour, which is why it's one of our favourite berries. We like to make a big batch and keep them in the fridge for school snacks.
Looking for more blackberry recipes? Why not try our quick Blackberry Smoothie or our comforting Apple and Blackberry Crumble?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Butter - Use unsalted butter. Make sure this is at room temperature before using.
- Sugar - We used light brown sugar as it gives a lovely caramelised flavour to the muffins. You could use caster sugar instead.
- Eggs - We used large free range eggs.
- Vanilla - Use vanilla extract and not essence.
- Milk - This helps with the texture and stops the muffins from being crumbly.
- Yogurt - This not only adds some tanginess, but it helps keep the muffins really moist.
- Flour - We used self raising flour, as the muffins need to rise quite a lot to get that muffin height and texture.
- Baking powder - This helps the blueberry muffins to rise and get nice and fluffy.
- Blackberries - You can use fresh or frozen blackberries in this recipe to ensure that the muffins have a deliciously fruity flavour. If you are using frozen blackberries, you need to thaw them before adding them to the batter.
Variations
Lemon Blackberry Muffins - Adding a touch of lemon to these can give them a super refreshing and tangy flavour. To make lemon blackberry muffins, simply add the zest of one lemon to the muffin batter and mix in fresh blackberries. You can also add a drizzle of lemon glaze on top for extra zesty zing.
Streusel Topping - For those who love a crunchy topping on their muffins, try making streusel topped muffins. To make the streusel topping, mix together flour, sugar, and butter until crumbly. Sprinkle the streusel on top of the muffin batter before baking for a delicious crunch.
Cream Cheese Muffins - Cream cheese can add a creamy and tangy flavour to these muffins. Mix cream cheese into the muffin batter before adding the blackberries. You can also add a dollop of cream cheese on top of the muffins before baking for extra flavour.
Chocolate Blackberry Muffins - Simply add cocoa powder to the muffin batter and mix in fresh blackberries. You can also add chocolate chips on top of the muffins for extra chocolatey goodness.
How To Make Blackberry Muffins
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Add muffin cases to a twelve hole muffin tin.
- Step one: Put the butter and sugar into a large mixing bowl (a). Mix until fluffy (b).
- Step two: Slowly whisk in the eggs. Add the yogurt, milk and vanilla (a). Mix well (b).
- Step three: Sift in the flour and baking powder (a) and gently fold in to make a smooth batter (b).
- Step four: Add ¾ of the blackberries (a) and gently mix them into the batter (b).
- Step five: Divide the batter between twelve muffin cases (a). Add the remaining blackberries to the tops, gently pushing them part way in (b).
- Step six: Put into the oven for 25 minutes, or until they have risen and an inserted knife or skewer comes out clean.
Serving Suggestions
Whilst we would happily eat these blackberry muffins by themselves, there are lots of different ways you can serve them. Here are some of our favourite ways:
- Serve warm: Blackberry muffins are best served warm. Pop them in the microwave for a few seconds or heat them up in the oven before serving.
- Add toppings: For an extra touch of sweetness, add a dollop of whipped cream or a drizzle of honey on top of these muffins. You can also sprinkle some icing sugar or cinnamon powder for added flavour.
- Pair with drinks: Blackberry muffins go well with so many different drinks Enjoy them with a cup of coffee, tea, or maybe our slow cooker hot chocolate for a cozy treat. For a refreshing twist, pair them with a glass of cold milk or fruit juice.
- Serve as a dessert: Blackberry muffins can also be served as a dessert. Top them with a scoop of vanilla ice cream or a spoonful of berry compote for a decadent treat.
Storage
Store: Once the blackberry muffins have cooled down, they can be stored in an airtight container at room temperature for up to 3 days. To extend their shelf life, they can be stored in the refrigerator for up to a week.
Freeze: If you want to freeze the blueberry muffins, wrap them individually in plastic wrap or aluminium foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. It is important to note that freezing can affect the texture and taste of the muffins. To minimise this, it is recommended to freeze them as soon as they have cooled down and to consume them within 3 months.
Defrost: When you are ready to eat the frozen muffins, remove them from the freezer and let them thaw at room temperature for a few hours.
Reheat: Alternatively, you can microwave them for 20-30 seconds or heat them in a preheated oven at 180°C/160°C(fan)/350°F/Gas 4 for 5-10 minutes.
Dannii's Top Tips
- Use fresh blackberries - Fresh blackberries will give your muffins the best flavour and texture. If you can't find fresh berries, frozen ones can be used, but be sure to thaw them completely before adding them to the batter.
- Don't over-mix the batter. Over-mixing can lead to tough, dense muffins. Mix the batter just until everything is combined, and then stop.
- Fill the muffin cups properly. Fill each muffin cup about two-thirds full. This will help the muffins rise properly and prevent them from spilling over the sides.
- Muffin tin liners can make it easier to remove the muffins from the pan and prevent them from sticking. If you don't have liners, make sure to grease the muffin tin well before adding the batter.
Frequently Asked Questions
Yes, you can use frozen blackberries in muffins. Just make sure to thaw them first and drain any excess liquid before adding them to the batter. Using frozen blackberries can actually be beneficial as they can hold their shape better during baking and prevent the batter from turning purple.
Yes, you can substitute other fruits for blackberries in muffins. Blueberries, raspberries, strawberries, and even diced apples or pears can work well in muffin recipes. Just make sure to adjust the sugar and spice levels accordingly to suit the fruit you're using.
To prevent the muffins from sticking to the pan, you can line the muffin tin with paper liners or grease the cups with butter or cooking spray. You can also let the muffins cool for a few minutes before removing them from the pan with a fork or knife.
Yes, you can make these without eggs. You can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or applesauce (¼ cup of unsweetened applesauce per egg) as a substitute. Just keep in mind that the texture and flavour of the muffins may be slightly different.
More Muffin Recipes
If you've tried this blackberry muffin recipe, let us know how you got on in the comments below.
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Recipe
Blackberry Muffins
Ingredients
- 100 g (0.5 cups) of Butter - unsalted, softened
- 120 g (0.5 cups) of Light brown sugar
- 2 Eggs - large
- 120 g (0.66 cups) of Greek yogurt
- 80 ml (0.33 cups) of Milk
- 1 teaspoon of Vanilla extract
- 1 teaspoon of Baking powder
- 250 g (2 cups) of Self-raising flour
- 200 g (1.33 cups) of Blackberries
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Add muffin cases to a twelve hole muffin tin.
- Put 100 g of Butter and 120 g of Light brown sugar into a large mixing bowl. Mix until fluffy.
- Slowly whisk in 2 Eggs.
- Add 120 g of Greek yogurt, 80 ml of Milk and 1 tsp of Vanilla extract. Mix well.
- Sift in 250 g of Self-raising flour and 1 tsp of Baking powder and gently fold in to make a smooth batter.
- Add ¾ of the 200 g of Blackberries and gently mix them into the batter.
- Divide the batter between twelve muffin cases. Add the remaining blackberries to the tops, gently pushing them part way in.
- Put into the oven for 25 minutes, or until they have risen and an inserted knife or skewer comes out clean.
Recipe Video
Recipe Tips
- Use fresh blackberries - Fresh blackberries will give your muffins the best flavour and texture. If you can't find fresh berries, frozen ones can be used, but be sure to thaw them completely before adding them to the batter.
- Don't over-mix the batter. Over-mixing can lead to tough, dense muffins. Mix the batter just until everything is combined, and then stop.
- Fill the muffin cups properly. Fill each muffin cup about two-thirds full. This will help the muffins rise properly and prevent them from spilling over the sides.
- Muffin tin liners can make it easier to remove the muffins from the pan and prevent them from sticking. If you don't have liners, make sure to grease the muffin tin well before adding the batter.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Liz says
We love blueberry muffins but it was fun to try something new with blackberry muffins! So yummy and they were a hit!
Suja md says
I love how versatile this recipe is! It's a perfect fit for my family! So delicious!
Kristen says
These muffins were delicious! Thank you for the recipe!
Andrea says
Big fan of muffins and blackberries which makes these muffins perfect for my family. I can't wait to try one!
MJ says
We had some blackberries to use up from our last u-pick farm visit and these muffins were a yummy way to enjoy them! Thanks!
Ali says
Made these muffins with a mix of frozen blackberries and blueberries and they were incredible!!
Kristen says
I made this yesterday as a snack and they turned out great. Thank you so much for the recipe!
sophie says
Hey, stumbled upon your Blackberry Muffins recipe and they're a berry delightful treat! The burst of juicy blackberries in every bite is a total game-changer.
Holley says
My family and I love these blackberry muffins! They always quickly disappear! Great recipe!