blackberry sour cream muffins

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one bite and you’ll see why these blackberry sour cream muffins have fast become a family favorite.

simply the BEST blackberry sour cream muffins |

over the years, i am sure you have heard  me mention that my daughter is a fussy eater. it’s far easier to list what she does eat vs what she doesn’t. so when i find something she likes, i make it. often. these blackberry sour cream muffins have been on repeat all summer long.

blackberry sour cream muffins |

i grew up eating muffins made from jiffy muffin mix  i loved them as a kid. as an adult, i prefer to bake from scratch. sella prefers muffins from the bakery.

in fact, up until these blueberry muffins here, stella wouldn’t even try muffins made at home. since then, i have been on the hunt to find the perfect muffin recipe. i think these blackberry sour cream muffins are pretty close.

blackberry muffins

blackberry sour cream muffins |

blackberry sour cream muffins


  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1  tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 4 Tbsp butter, melted and cooled slightly
  • 1/2 cup canola oil
  • 1 cup of sour cream
  • 2 tsp vanilla
  • 2 large eggs
  • 3/4 cup sugar, plus more for tops
  • 1 1/2 cups blackberries


  • preheat oven to 425°
  • place liners in a 12-Cup, standard muffin pan
  • in a large bowl whisk the flour, baking powder, baking soda, salt, and cinnamon
  • in another bowl whisk the butter, oil, sour cream, vanilla, eggs, and sugar
  • pour the wet ingredient over the dry and mix gently only until everything is incorporated, and then fold in the berries
  • spoon batter into the liners, and then sprinkle with sugar
  • reduce oven temperature to 400° and bake muffins 22-25 minutes- tops will be golden brown and a pick inserted in the center should come out clean
to keep the muffin tops crunchy, leave muffins in pan and do not cover the tops. muffins will stay fresh at room temperature for up to 3 days

blackberry sour cream muffins |

why use sour cream?

baking with sour cream add more moisture than using milk. i have baked my share of dry muffins. with the addition of sour cream, these blackberry muffins stayed moist for days. the sour cream also helps to cut down on the sweetness.

blackberry sour cream muffins |

how to bake with frozen fruit?

i used fresh berries, but frozen berries would be perfect for this recipe.  because the batter is thick, the berries will not sink to the bottom of the bowl. do not thaw berries first. this will  help to keep your batter from turning purple. the blackberries will thaw during baking.

my fresh berries were extremely large. i cut them in half, and even some in quarters. smaller pieces of fruit result in a more even distribution.

the sour cream may cut down on the sweetness of the batter itself, but i a a firm believer in a crunchy sugar crust. and i do not skimp on the sugar.


blackberry sour cream muffins |