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 in a dark muffin pan with two muffin cups filled with blackberries on a white background, perfect breakfast side by The Food Cafe.

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.

A blackberry muffin on a white plate surrounded by fresh blackberries on a white background showing the blackberries baked inside the muffin, by The Food Cafe.

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?

  1. Preheat oven to 400 degrees and line a 12 cup muffin tin with cupcake liners, wash blackberries and set aside.Two images the image on the left shows a black muffin tin lined with light tan muffin liners with one of the cups being filled with blackberries, the image on the right shows blackberries in a white colander washed and someone is picking of of the berries off the top on a white background, by The Food Cafe.
  2. In a medium bowl sift together flour, baking powder, salt, and all spice and set aside. Blackberry muffin ingredients in a silver sifter with a glass mixing bowl on a white background by The Food Cafe
  3. 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. Four images showing how to mix blackberry muffin ingredients. The first image on the upper left shows a glass mixing bowl with sugar, brown sugar and butter, in the image on the upper right it shows the sugar, brown sugar, and butter mixed together, the image on the lower left shows the glass bowl with the mixed sugars with 3 eggs and almond extract added, the last image on the lower right shows a clear glass bowl with the eggs and vanilla all mixed, by The Food Cafe.
  4. 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. Three images showing the fourth step in making blackberry muffins. The first images shows a clear glass measuring cup with milk and greek yogurt whisked together on a white background, the next images shows adding flour to the wet creamed mixture in to a clear glass mixing bowl, and the third images shows the clear glass mixing bowl with the milk/yogurt mixture being added in to make blackberry muffins, by The Food Cafe.
  5. 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.
  6. 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. A 12 cup black muffin pan filled with tan muffin liners and blackberry muffin batter on a light background, by The Food Cafe.

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.

Three Blackberry muffins on a white background on muffin sitting on a white plate, one muffin cut in half to show all the blackberries inside, and one muffin laid on its side with a tan muffin liner underneath it with fresh blackberries scattered around each muffin, by The Food Cafe.

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.

Three blackberry muffins on a white background, one blackberry muffin sitting on a white plate with fresh blackberries around it and a little girl is grabbing one of the blackberries off the plate, by The Food Cafe

Are you looking for more breakfast recipes?

The Best Blackberry Muffins

The Best Blackberry Muffins

Servings: 12 Muffins
Breakfast becomes heaven when biting into a homemade blackberry muffin filled with fresh, juicy blackberries from start to finish.
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
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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.
Course: Breakfast, Snack
Cuisine: American
Keyword: Blackberry Muffins

Nutrition

Calories: 284kcal, Carbohydrates: 50g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 30mg, Sodium: 115mg, Potassium: 195mg, Fiber: 1g, Sugar: 24g, Vitamin A: 5%, Vitamin C: 3.1%, Calcium: 8.4%, Iron: 9.8%

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