blackberry muffins

These blackberry muffins are a delicious way to start the day. They are incredibly moist (that might be due to the stick of butter and sour cream ;). You could also sub. any type of fruit, blueberry or strawberry would be divine!! Every once in awhile you need to indulge a little for breakfast and these should be just the thing!! They are perfect on a cool morning with a hot cup of coffee and shared with someone you love.


recipe adapted from

2 c. all-purpose flour

1.2 c. cake flour

1 tbls. baking powder

1/2 tsp. salt

1 tsp. cinnamon

2 eggs

1 c. sour cream

1 tsp. milk

1 c. sugar

8 tbls. melted butter (1 stick)

1 1/2 tsp. vanilla

2 c. blackberries (fresh or frozen)

*If you don’t have cake flour on hand you can use 2 1/2 c. all-purpose flour.


Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. *I think my muffin pan is slightly smaller than normal so this recipe made about 2 dozen muffins for me.*

Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! The batter should not be smooth. A little lumpy is ok here!

Divide the batter evenly among the muffin cups. Sprinkle tops with sugar just before baking. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan.



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