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    Home » Breakfast » Breads & Muffins

    Published: Apr 22, 2022 by Kelly Hamilton · This post may contain affiliate links

    Blackberry Buttermilk Muffins

    Jump to Recipe Jump to Video

    These Blackberry Buttermilk Muffins are the perfect start to your morning! Soft, tender muffins loaded with juicy blackberries in every bite!

    birds eye view of a bite taken out of a muffin that is laying on a paper liner on a white scalloped plate
    Jump to:
    • Why You Need These Blackberry Buttermilk Muffins
    • Recipe Ingredients
    • Step by Step Instructions
    • Frequently Asked Questions
    • How to Make Homemade Buttermilk
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more muffin recipes?
    • 📖 Recipe

    I am on a huge muffin kick over here and I can't be stopped! These Blackberry Muffins Buttermilk are the new top contenders on my list for obvious reasons- they're super delicious, easy to make, and are the perfect way to showcase that delicious basket of fresh blackberries you just bought from the farmers market.

    This recipe will take you less than 1 hour to make and you only really need 1 bowl to make it!

    If you are looking for other muffins recipes, be sure to check out my Blueberry Banana Muffins as well as my Banana Carrot Muffins.

    Why You Need These Blackberry Buttermilk Muffins

    • These muffins are a great way to use fresh blackberries, especially during peak blackberry season (June & July).
    • All you need is 1 bowl, a measuring cup, and under an hour to whip these muffins up.
    • You can top them with turbinado cane sugar or with my fav oat streusel.
    • These are a great grab-and-go breakfast option, but I also like to eat them as a tasty sweet treat for dessert!

    Recipe Ingredients

    Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

    • buttermilk- buttermilk is used in this recipe to enhance the flavor and bring a little tang to our muffins.
    • oil- I used a combo of oil and butter to give these muffins the perfect moist texture.
    • cinnamon- a dash of cinnamon is a great addition to these buttermilk muffins, you can barely taste it but it really elevates the flavors!
    • blackberries- I used fresh blackberries that I cut in half (or quarters if they were really big). Frozen blackberries work as well!
    • Coarse/turbinado sugar- I used this on top of the muffins before baking. If you prefer a streusel, use the one in my Banana Carrot Muffin recipe!
    ingredients needed to make blackberry buttermilk muffins

    Step by Step Instructions

    Step 1: Preheat the oven to 375° F. Line a muffin tin with muffin liners and set aside.

    Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

    In a separate bowl or glass measuring cup, combine the buttermilk, melted butter, oil, eggs, and vanilla.

    Step 3: Pour the wet ingredients into the dry and mix until just combined, being careful not to overmix.

    If your blackberries are big, you can cut them in half or into quarters. Toss the blackberries in a spoonful of flour, mixing until well coated. Pour them into the batter and gently fold them in.

    Step 4: Scoop the batter into the muffin tin, filling about ¾ of the way full. Top with coarse sugar. Bake for 17-23 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.

    step by step images to make muffins. 1- dry ingredients mixed together in a glass bowl. 2- wet ingredients mixed together in a liquid measuring cup. 3- batter fully mixed with blackberries. 4- muffins in paper liners in the muffins tin topped with coarse sugar.

    Frequently Asked Questions

    Can I use frozen berries in my muffins?

    Absolutely! No need to defrost the blackberries, just toss them in frozen. They might turn your batter a little more purple, but that's ok! Keep an eye on the baking time, they might need a few extra minutes in the oven!

    What's the secret to making moist muffins?

    Using both bubutter annd oil! butter gives these muffins amazing flavor, but oil is what makes them soft & moist. Using both gives you the best combo for your muffins! Also, be sure not to overbake the muffins as that can lead to dry muffins.

    Why are my muffins dry?

    These muffins are super moist and soft, and shouldn't come out dry. If they are, you likely added too much flour, over-mixed the batter, or baked them for too long. Be sure to use the scoop and level method or weigh the flour. For mixing, only mix until you no longer see streaks of flour in the batter. And lastly, keep an eye on your muffins while they're baking. Everyone's ovens are different so yours might bake quicker than mine!

    muffin sitting in a liner on a pink backdrop surrounded by a dish of blackberries and other muffins

    How to Make Homemade Buttermilk

    Don't want to run out to buy buttermilk? Make your own at home! It's super easy and all you need is milk and lemon juice or white vinegar!

    To make homemade buttermilk, pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the 1 cup mark with milk. Allow the mixture to sit for 5-10 minutes. This allows the mixture to curdle like buttermilk.

    Use any milk you like, I used whole milk for this recipe!

    Tips and Tricks

    • Use room temperature ingredients- Any refrigerated ingredients in this recipe should be room temperature so that the batter mixes together easily.
    • Don't overmix the batter- overmixing muffin batter is typically the biggest culprit of dense, dry muffins. You want to only mix the muffins enough that you no longer see streaks of flour in the batter. This is the trick for moist buttermilk muffins!
    • Toss blackberries in flour- this will help them from sinking in your muffins. I just toss a spoonful of flour into the bowl of blackberries and mix them up until coated!
    • Don't overfill the paper cups- overfilling the muffin liners can lead to your muffins rising way overtop and then sticking to the paper liners once they are done. I recommend filling them about ½ to ¾ of the way full for perfect muffins.
    • Use a good quality muffin tin- this one is my favorite!
    overhead shot of muffin cut in half on a paper liner surround by muffins and blackberries

    Storing & Freezing

    These blackberry muffins will stay good in an airtight container at room temperature for a few days, and for a week in the fridge. You can freeze baked and cooled muffins for up to 3 months.

    Want to try more muffin recipes?

    • Blueberry Chocolate Chip Muffins
    • Pumpkin Banana Muffins
    • Banana Carrot Muffins
    • Banana Blueberry Muffins

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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    📖 Recipe

    Blackberry Buttermilk Muffins

    Kelly Hamilton
    These Blackberry Buttermilk Muffins are the perfect start to your morning! Soft, tender muffins loaded with juicy blackberries in every bite!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 12 servings
    Calories 248 kcal

    Equipment

    • Mixing Bowl Set
    • 2-Cup Measuring Cup
    • Electric Hand Mixer
    • Cupcake/Muffin Pan

    Ingredients
     
     

    • 2 cups all-purpose flour spooned and leveled
    • 1 cup granulated sugar
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 cup buttermilk at room temperature
    • ¼ cup unsalted butter melted and cooled slightly
    • ¼ cup oil canola, vegetable, or coconut oil works
    • 2 large eggs at room temperature
    • 2 teaspoon vanilla extract
    • 1½ cups blackberries

    Instructions
     

    • Preheat the oven to 375° F. Line a muffin tin with paper liners and set aside.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
    • In a separate bowl or glass measuring cup, combine the buttermilk, melted butter, oil, eggs, and vanilla. Pour the wet ingredients into the dry and mix until just combined, being careful not to overmix.
    • If your blackberries are big, you can cut them in half or into quarters. Toss the blackberries in a spoonful of flour, mixing until well coated. This helps them from sinking in our muffins. Pour them into the batter and gently fold them in.
    • Scoop the batter into the muffin tin, filling about ¾ of the way full. Top with coarse sugar (or streusel if you made some). Bake for 17-23 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.

    Video

    Notes

     
    • Use a good quality muffin tin- this one is my favorite!
    • Use a kitchen scale to measure your flour.
    • Don't overmix your batter or it will give you dry and dense muffins. 

    Nutrition

    Calories: 248kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 197mg | Potassium: 92mg | Fiber: 2g | Sugar: 19g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

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    Comments

    1. Lisa says

      May 20, 2022 at 10:14 am

      5 stars
      I absolutely love blackberries and had to try these immediately when I saw them on FB! They were sooo good, I will be making them again and doubling the recipe next time for snacks all week.

      Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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