Blackberry Sour Cream Muffins

Blackberries are always a special treat for me!  When I was seven we lived in Washington and could pick wild blackberries.  They were so fresh and sweet that most of them ended up in my mouth instead of the bucket!  I still love blackberries and when Bountiful Baskets included them I could not wait to eat some.  I did, however, save some for these muffins, which are a family favorite.  I hope you enjoy them too!

Blackberry Sour Cream Muffins

Prep Time:

Cook Time:

Blackberry Sour Cream Muffins


  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup sugar
  • 1 stick melted butter (1/2 cup)
  • 1 teaspoon vanilla
  • 1- 2 cups of fresh blackberries


  1. Heat oven to 400 degrees
  2. Line muffin pans with muffin cups (12 - 18 cups)
  3. Melt butter in glass bowl in microwave
  4. Add sugar, eggs, flour, baking powder, soda, cinnamon, and salt
  5. Blend together thoroughly
  6. Add milk and vanilla
  7. Add 1 cup sour cream
  8. Wash blackberries and drain
  9. Add to the muffin mix and blend in gently
  10. Do not over stir or the muffins will turn purple!
  11. Divide the batter into the muffin cups
  12. Bake for 15 - 20 minutes
  13. Let cool
  14. Enjoy!


  1. Jeannette Feltus

    I just made these today. They are very good. I was surprised at how thick the the batter was. I think next time I will try a little lemon zest to add a little something extra.

    Thank you for posting.

  2. Made your muffins with one container of our blackberries. Very good! I am thinking of subbing some whole wheat flour for the AP next time. Either way, I will hang onto this as it looks like it could be pretty versatile.

  3. I just ran out of blackberries, but I do have some blueberries. Can I substitute equal amounts of blueberries for the blackberries or do I need a few more? Would you recommend frozen or fresh?

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