Blackberry Muffins
These easy-to-make blackberry muffins are bursting with juicy blackberries and are perfect for breakfast or a sweet snack throughout the day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
Main Ingredients
- 1 cup fresh blackberries You can also use frozen blackberries without thawing.
Optional Ingredients
- 1 tablespoon lemon zest For a citrusy hint.
- ½ cup chopped nuts For added crunch.
- 1 teaspoon vanilla extract For extra flavor.
- ½ teaspoon cinnamon For warmth.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or greasing it lightly.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: eggs, milk, and melted butter.
- Slowly add the wet mixture to the dry ingredients. Mix just until combined; avoid overmixing.
- Gently fold in the blackberries.
Baking
- Pour the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
For best results, do not overmix your batter. You can freeze the muffins for future use after they have cooled completely.