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Blackberry Muffin Recipe

These are pretty amazing! Sweet, easy, big and fluffy! Give them a try!
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 12
Calories 280.55 kcal
Author Carrie Hill


  • 2 1/2 C AP Flour
  • 2 Tbsp Wheat Germ
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 large eggs
  • 1 cup low-fat sour cream
  • 1 tsp milk
  • 1 C Sugar
  • 8 Tbsp 1 Stick Butter, melted
  • 1 tsp Vanilla
  • 1 1/2 C Fresh Blackberries cut in half. If you use frozen, stir them in mostly frozen so they don't turn to mush in your batter.
  • Sanding Sugar if you have it - totally optional


  1. Make sure your rack is in the center of your oven & preheat oven to 400 degrees
  2. Line a Giant Muffin Tin with regular size liners, then spray each cup as well. Trust me -this makes really nice muffins and they crawl up the sides a bit - making them fluffier.
  3. In a medium bowl, combine dry ingredients, flour, baking powder, baking soda, cinnamon and salt with a whisk to incorporate air.
  4. In a large bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
  5. Fold the dry into the wet, very gently - DO NOT OVERMIX
  6. When dry and wet are just combined, add in berries and fold gently - again, DO NOT OVERMIX
  7. Fill muffin cup liners all the way - if you're not using liners - fill the cups up 2/3 to 3/4 in a jumbo tin, nearly full in a standard size muffin tin.
  8. Sprinkle the top with sanding sugar if you have it
  9. Bake for 19 minutes - check with a toothpick. Remove and let cool for a few minutes then move to a wire rack to cool completely.
  10. Store in an airtight container for up to a week - but they wont last that long :)