Skip to Content

Blackberry Sour Cream Muffins

Please share

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.

Close stack of golden blackberry muffins ready to eat.

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.

hand holding 3 giant blackberries.

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.

Pile of blackberry sour cream muffins.

The miracle of muffins

If there are two miracle breakfast foods out there, they have to be muffins and baked oatmeal. Both are easy to put together, can be made ahead and have an endless number of flavor combinations.

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.

Inside of a blackberry sour cream muffin with big purple berry splotches.

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.

Frequently Asked Questions

Can I use fruit besides blackberries?

Yes, blueberries are delicious in these muffins. Chopped strawberries or raspberries would work as well.

Can I add some spices to the muffins?

Sure! Feel free to add a little bit of cinnamon, clove, ginger or whatever you like best.

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. 

Or make blueberry sour cream muffins for another soft and fruity breakfast treat. You could even make a batch and make half one berry and half the other!

What are your favorite kinds of muffins? Let me know about them in the comments below.

Did you make this recipe? Please leave a review in the recipe card.

Close stack of golden blackberry muffins ready to eat.

Blackberry Sour Cream Muffins

Servings: 18 Muffins
Author: Carlee
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.
4.75 from 28 ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup granulated sugar
  • ½ cup butter melted
  • 1 teaspoon vanilla extract
  • 2 cups blackberries

Instructions
 

  • Preheat oven to 400°F and grease 18 muffin wells.
  • In small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
    2½ cups all purpose flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a medium mixing bowl, stir together eggs, sour cream, sugar, melted butter and vanilla.
    2 large eggs, 1 cup sour cream, 1 cup granulated sugar, ½ cup butter, 1 teaspoon vanilla extract
  • Gently stir dry ingredients into wet ingredients until just mixed.
  • Roughly chop blackberries then fold into the batter. Scoop into prepared muffin tins.
    2 cups blackberries
  • 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.

Video

Nutrition

Serving: 1MuffinCalories: 193kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 42mgSodium: 228mgFiber: 1gSugar: 12g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Loved this recipe?Pin this recipe for later & follow @cookingwcarlee for more

Please share

Recipe Rating




Shirley T

Saturday 30th of September 2023

Your muffins are delicious! I made them w/combo of white flour, wheat flour, and oats. Used greek yogurt instead of sour cream, and about 2 T less sugar. Next time I’ll use the full cup. But even with all these subs, the results were impressive. I’ll bake them again!

Carlee

Sunday 1st of October 2023

I am glad you liked them! That is one of my favorite parts about muffins, they are generally pretty forgiving to changes. I like using some whole wheat flour in them too!

Pat

Saturday 19th of November 2022

Just made these muffins, could I make a powder sugar drizzle for them? I made another half recipe and made twenty four to share with friends.

Carlee

Saturday 19th of November 2022

I think that would be delicious, how fun!

Mary

Sunday 6th of November 2022

Can I cut the recipe in half as is? I always small batch new recipes and can some whole grains or oats be added as part of the flour mixture? Thanks!

Carlee

Sunday 6th of November 2022

Yes, you can cut it in half pretty easily, or freeze the extra. We love having muffins in the freezer. I haven't tried oats, but I can't see why that wouldn't work. Otherwise substitute in whole grain flour for about 1/4-1/3 of the all purpose. You can do more than that, but they will start to get dense if you go too far.

Lauren

Saturday 23rd of July 2022

Could you use almond flour?

Carlee

Sunday 24th of July 2022

I haven't tried it, but if almond flour usually works for you in muffins, I can't see why not.

Andrea Nine

Wednesday 28th of July 2021

These look so good! I just made my third batch of blueberry muffins this week but gosh Mr. Nine loves blackberry so I should give these a whirl!

Carlee

Thursday 29th of July 2021

The blackberries will be a fun change!