Tender blackberry sour cream muffins are the perfect mix of fresh fruit and sweet baked good. They are pretty, easy to whip up and perfect for a grab and go breakfast.
Muffins are such a versatile food. They are perfect for a leisurely breakfast or tea time treat but they are also a fabulous grab and go option for busy mornings. These muffins combine sweet tart blackberries and the moist crumb that results from baking with sour cream for the perfect easy treat.
Sorry about the deluge of blackberry recipes, but our berry patch is going nuts and I can’t help but to keep baking with them. If you are a regular reader, you already know about our berries.
If you are new here, our house came with a patch of thornless blackberry canes. They have the benefit of growing against the warm bricks of our garage and the berries are absolutely huge.
We have thoroughly enjoyed having the ability to so easily pick the fruit. It has been a gift that keeps on giving.
The miracle of muffins
Muffins are particularly versatile in that they can be sweet or savory and can have a place on the table in almost any situation. They can even been sent in care packages to faraway friends and family.
This muffin batter comes together in just a few minutes with ingredients you are likely to have in your pantry. The sour cream adds great tang and moisture, but Greek yogurt can easily be substituted if you have that instead.
As I said earlier, our blackberries are huge so I like to give them a quick chop to spread them throughout the muffin a bit more. I would suggest giving even smaller berries a quick chop for the best distribution.
Storing your muffins
Baked muffins can be stored in an airtight container at room temperature for several days. For longer storage, put them in the freezer for up to three months.
I like to keep a variety of muffins in the freezer for easy breakfasts on busy mornings. Just put a frozen muffin in the microwave for fifteen or twenty seconds and you’ll have a fresh baked muffin experience whenever you need it.
More great muffin recipes
Whole grain maple peach muffins are another great way to highlight summer fruit. They are loaded with healthy stuff but still taste like a bit of a treat.
Cinnamon muffins are quick and easy to whip up and are laced with cinnamon and sugar.
Orange and cranberries come together with just a hint of spice in fall oatmeal sourdough muffin. They are a perfect grab and go breakfast or fun healthier brunch treat.
What are your favorite kinds of muffins? Let me know about them in the comments below.
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- 2 1/2 cups all purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups blackberries
- Preheat oven to 400°F and grease 18 muffin wells.
- In small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
- In a medium mixing bowl, stir together eggs, sour cream, sugar, melted butter and vanilla.
- Gently stir dry ingredients into wet ingredients until just mixed.
- Roughly chop blackberries then fold into the batter. Scoop into prepared muffin tins.
- Bake 17-20 minutes or until tops are golden and bounce back when lightly pressed with a finger.
- Cool in the pan for 2-3 minutes, then remove to a wire rack to cool completely.
- Store in airtight container at room temperature for several days or freeze for up to 3 months.
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Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 228mgCarbohydrates: 27gFiber: 1gSugar: 12gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.