Best Blackberry Muffins from Scratch

Blackberry muffins from scratch are the best way to start your day. After making these many times, I’ve discovered the trick to perfectly crispy muffins every time. The warm, cozy aroma of these fresh-baked muffins will fill your home and make everyone feel welcome. Start your morning right with these better-than-takeout blackberry muffins. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these crispy Lion Pancakes for another delicious breakfast option and For a savory breakfast option, try these Bacon Egg and Cheese Breakfast Quesadillas.

What You'll Need for Best Blackberry Muffins from Scratch

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 1/2 cups fresh blackberries
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• Vanilla extract
• Salt
• Optional: Additional fresh blackberries for topping
• Optional: Coarse sugar for sprinkling

How to Make Best Blackberry Muffins from Scratch

1. Preheat oven and prepare muffin tin: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix wet ingredients: In another bowl, whisk together melted butter, eggs, milk, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blackberries.
5. Bake: Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Best Blackberry Muffins from Scratch

Short-Term Storage

Store in an airtight container in the fridge. Store leftover muffins in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Freezing Best Blackberry Muffins from Scratch

Freeze cooled muffins for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a fun twist, try adding a streusel topping or a lemon glaze to these muffins.
• Best substitution: You can substitute the fresh blackberries with an equal amount of frozen blackberries.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be easily doubled to make 24 muffins.
• Troubleshooting: If your muffins are burning on top but still not cooked in the middle, cover the tops with aluminum foil and continue baking until done.

Best Blackberry Muffins from Scratch

⏱

Prep

10 mins

🍳

Cook

20-25 mins

⏳

Total

30-35 mins

🍽

Serves

12 muffins

🥗

Diet

Gluten-free (if using gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 1/2 cups fresh blackberries
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Seasonings

• Vanilla extract
• Salt

Optional Toppings

• Additional fresh blackberries for topping
• Coarse sugar for sprinkling

Instructions

1. Preheat oven and prepare muffin tin: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix wet ingredients: In another bowl, whisk together melted butter, eggs, milk, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blackberries.
5. Bake: Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For a fun twist, try adding a streusel topping or a lemon glaze to these muffins.
• Best substitution: You can substitute the fresh blackberries with an equal amount of frozen blackberries.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be easily doubled to make 24 muffins.
• Troubleshooting: If your muffins are burning on top but still not cooked in the middle, cover the tops with aluminum foil and continue baking until done.

Storage

• Fridge: Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze cooled muffins for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Nutrition Per Serving

• Calories: 260
• Protein: 4g
• Fat: 9g
• Carbs: 39g
• Fiber: 1g
• Sugar: 18g
• Sodium: 150mg
• Cholesterol: 55mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Blackberry Muffins from Scratch FAQs

A Warm Final Note

I can’t wait for you to try Best Blackberry Muffins from Scratch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!