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This recipe was featured in Quick Breads and Muffins.
Janet Stephens | Bowie-Cass EC
Sour cream makes these blackberry muffins wonderfully tender. Fresh or frozen fruit works equally well, but Stephens recommends letting frozen berries thaw and drain overnight to remove excess moisture.
2 1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup sour cream
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon milk
1 1/2 cups (5–6 ounces) blackberries, fresh or frozen
Cook’s Tip: If using fresh berries, cut them in half vertically. If using frozen berries, thaw, drain excess liquid and pat dry, then toss in 1 tablespoon flour before adding to batter.
1. Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or coat with nonstick spray and set aside.
2. In a small bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, combine eggs, sour cream, butter, vanilla and milk and stir until smooth. Mix in flour mixture until just combined. Fold in blackberries, taking care not to crush the fruit.
3. Divide batter among muffin cups and bake 17–20 minutes. Let cool in pan 5 minutes, then remove to a wire rack to cool completely or enjoy warm.
Makes 18 muffins.