Blackberry Muffins

Blackberry muffins are a delightful treat perfect for breakfast, brunch or a snack. Featuring a tender, buttery crumb and sweet-tart blackberries, this blackberry muffin recipe is easy to make with fresh or frozen blackberries and a few baking staples. These muffins taste best when they’re served warm, and they pair wonderfully with a cup of coffee or tea. 

Ingredients for Blackberry Muffins

• Butter: Use unsalted butter softened at room temperature for a creamy, well-incorporated batter.
• Sugar: You’ll need granulated sugar to sweeten the batter and a little to sprinkle on top before baking to create a slightly crispy crust.
• Eggs: Use room-temperature eggs for a smooth and well-mixed batter.
• Flour: All-purpose flour gives these tender and fluffy muffins a perfect structure and texture.
• Baking powder: Baking powder acts as a leavening agent, helping the muffins to rise and become airy and soft.
• Salt: A small amount of salt enhances the flavors and balances the sweetness in the muffins.
• Milk: Use any type of milk, whether whole, skim or plant-based milk, to add moisture and help blend the ingredients smoothly into the batter.
• Blackberries: You can use frozen or fresh blackberries, ensuring they are whole and ripe, to infuse the muffins with vibrant color and natural sweetness. If using frozen blackberries, do not thaw them before adding them to the batter.

Directions

Step 1: Combine the ingredients

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Preheat the oven to 375°F. In a large bowl, cream the butter and 1-1/4 cups sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt, then gradually stir this dry mixture into the creamed mixture, alternating with milk, beating well after each addition. Fold in the blackberries.

Step 2: Bake the muffins

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Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with the remaining sugar. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for five minutes before removing them to wire racks. Serve warm.

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Blackberry Muffin Variations

• Squeeze in some citrus: Add the zest of one lemon and a tablespoon of lemon juice to the batter for a bright, citrusy flavor.
• Make them streusel-style: Prepare a simple streusel topping with flour, sugar and butter to sprinkle over the muffins for an added crunchy texture.
• Mixed in more berries: Combine the blackberries with raspberries, blueberries or strawberries for a colorful and varied berry experience.

How to Store Blackberry Muffins

To store blackberry muffins, allow them to cool completely on a wire rack. Once they’re cooled, place them in an airtight container or resealable plastic bag, then store them at room temperature for up to two days. For longer storage, refrigerate the muffins, where they’ll stay fresh for up to a week. 

Can you freeze blackberry muffins?

If you need to store them for an extended period, you can freeze muffins by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen muffins can last up to three months. To enjoy them, simply thaw them at room temperature or warm them in the microwave or oven.

Blackberry Muffin Tips

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Why are my muffins dense?

Overmixing the batter or using too much flour can make muffins dense. Be sure to measure ingredients accurately and mix until just combined.

How do I keep my muffins moist?

Avoid overbaking these muffins with blackberries, and store them in an airtight container. Adding a small slice of bread to the container can also help maintain moisture.

Can I make these muffins gluten-free?

Yes, you can make this blackberry muffins recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Ensure your baking powder is gluten-free, as some brands may contain traces of gluten. With these adjustments, you’ll have delicious, gluten-free blackberry muffins that are just as moist and flavorful as the original.