The Best Blackberry Muffins
Breakfast becomes heaven when biting into a homemade blackberry muffin filled with fresh, juicy blackberries from start to finish.
If breakfast is your favorite meal or the way you start your day you will definitely want to try this avocado toast to get your day off right. Or for the big Saturday’s around the table you and your kids will love this tater tot casserole!
Blackberry Muffins | The Food Cafe
Blackberry Muffins
Breakfast is my favorite meal of the day, I don’t know what it is, but it just makes me so happy and these amazing blackberry muffins will be perfect any day of the week or a family brunch. Each bite is full of sweet ripen blackberries with a golden crisp top that is delicately sprinkled with sugar for love at first bite.
If you have never tried making homemade blackberry muffins then this is the recipe for you. They taste like fresh bakery made muffins, but the best part the smell trickles through the house making your house smell just like the bakery.
What is the difference between a muffin and cupcake?
A muffin tends to not be quite a sweet as a cupcake and is often times filled with fruit rather than candy like a cupcake. A cupcake is also referred to as a miniature cake.
How do I make blackberry muffins?
- Preheat oven to 400 degrees and line a 12 cup muffin tin with cupcake liners, wash blackberries and set aside.
- In a medium bowl sift together flour, baking powder, salt, and all spice and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
- In a large measuring cup whisk together whole milk and full fat greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
- In medium mixing bowl add blackberries and 2 Tbsp of flour and 1 tsp of sugar, fold gently to coat, add to batter folding gently to combined.
- Fill each muffin cup with equal amounts of blackberry batter ( I used a large cookie scoop) and sprinkle lightly with sugar. Bake for 27 minutes and let cool for 5 minutes before removing from muffin pan.
Blackberry muffins are the perfect breakfast, brunch, or snack option and you will love this recipe and everyone who bites into on of these delicate muffins are going to be obsessed.
Can you freeze muffins?
Yes. Simple wrap your blackberry muffins in aluminum foil and place in an air tight container or gallon sized seal able plastic bag. They can be stored up to 3 months in the freezer.
Fresh blackberry muffins are one of my favorite treats to eat and I say treat because they are so decadent they really are a treat. The muffin tops bake up golden brown with a tender crunch to them dusted with sugar and are irresistible.
If you are looking for your own homemade bakery style blackberry muffins this is the recipe you will love every time.
Are you looking for more breakfast recipes?
The Best Blackberry Muffins
Ingredients
- 3 cups of flour
- 1 tbsp baking powder
- 1-1/2 tsp all spice
- ½ tsp salt
- 6 tbsp unsalted butter softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1 whole egg with 2 additional egg yolks
- 2 tsp almond extract or vanilla
- ¾ cup whole milk
- 1/3 cup full fat plain greek yogurt
- 2 tbsp flour
- 1 tsp sugar
- 2-1/2 cups fresh blackberries
- Sugar for dusting the top of each muffin optional
Instructions
- Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners, wash blackberries and set aside.
- In a medium bowl sift together flour, baking powder, salt, all spice and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
- In a large measuring cup whisk together whole milk and full fat Greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
- In medium mixing bowl add blackberries and 2 Tbsp of flour and 1 tsp of sugar, fold gently to coat, add to batter folding gently to combine.
- Fill each muffin cup with equal amounts of blackberry batter ( I used a large cookie scoop) and sprinkle lightly with sugar. Bake for 27 minutes and let cool for 5 minutes before removing from muffin pan.
