These Blackberry Buttermilk Muffins are the perfect start to your morning! Soft, tender muffins loaded with juicy blackberries in every bite!
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!
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!
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!
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.
Frequently Asked Questions
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!
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.
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!
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!
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?
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Blackberry Buttermilk Muffins
- 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
- 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.
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