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–+ servings
Close stack of golden blackberry muffins ready to eat.

Blackberry Sour Cream Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 18 Muffins
Author: Carlee

Ingredients

  • 2½ 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 2½ cups all purpose flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  • In a medium mixing bowl, stir together 2 large eggs, 1 cup sour cream, 1 cup granulated sugar, melted ½ cup butter and 1 teaspoon vanilla extract.
  • Gently stir dry ingredients into wet ingredients until just mixed.
  • Roughly chop 2 cups 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.

Nutrition

Serving: 1Muffin | Calories: 191kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 218mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
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