These blackberry muffins are topped with the most addictive cinnamon sugar crumble and use sour cream to make them absolutely heavenly.
If you want more muffin recipes using summer berries, also try these raspberry muffins (with a streusel top), these blueberry muffins (with a cinnamon crumble) and these lemon blueberry muffins (with a lemon drizzle).
How to Make Blackberry Muffins
- Preheat the oven. Preheat oven to 350ºF.
- Prepare the muffin pan. Line a 12-cup muffin pan with paper cups. Set aside.
- Combine the dry ingredients. In a bowl combine the flour and baking powder.
- Beat the eggs and sugar. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar.
- Add the other ingredients. Add the vanilla extract, sour cream, lemon zest and butter and beat until combined.
- Combine the wet and dry ingredients. Add the flour mixture and beat until incorporated. Fold in the blackberries.
- Measure out the batter. Spoon the batter into muffin cups.
- Make the crumble. In a bowl combine all the ingredients.
- Add the crumble. Sprinkle the muffins with crumb topping.
- Bake. Bake in a preheated oven at 350 ºF for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool. Remove from the oven and allow to cool completely before serving.
Related: Healthy Blueberry Oatmeal Muffins (made with yogurt!)
Tips for Making Better Muffins at Home
- Use room temperature butter. Room temperature butter will mix more easily with the other ingredients, resulting in a more consistent batter. If you don’t have time to let your butter come to room temperature, you can put it in the microwave for 10-15 seconds.
- Sift the dry ingredients. Sifting helps to break up any clumps that may form, resulting in a smoother batter.
- Don’t overmix the batter. Overmixing can result in tough muffins with a rubbery texture. Instead, mix just until the ingredients are combined.
- Fill the muffin cups just right. Be sure to fill them no more than ¾ of the way full. This will allow the muffins to rise properly without overflowing.
How to Store (And Freeze) Blackberry Muffins
In case you have leftover Blackberry Muffins, be sure to store them properly to ensure maximum freshness.
Start by cooling the muffins down to room temperature before storing them. Place them in an airtight container and wrap each muffin in a freezer-safe bag. This will prevent moisture from building up and causing the muffins to become soggy.
When stored this way, your Blackberry Muffins will last for 2 to 3 months.
Sour Cream Blackberry Muffins
These blackberry muffins are topped with the most addictive cinnamon sugar crumble and use sour cream to make them absolutely heavenly.
Ingredients
For the topping:
- ¾ cup all-purpose flour
- 3 tbsp granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- pinch of salt
- 6 tbsp unsalted butter, melted
For the muffins:
- 6 tbsp unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 ¼ cup all-purpose flour
- 2 tsp baking powder
- 1 ½ cup fresh blackberries
Instructions
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine the flour and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar.
- Add the vanilla extract, sour cream, lemon zest and butter and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in the blackberries.
- Spoon the batter into muffin cups.
- To make the crumble, in a bowl combine all the ingredients.
- Sprinkle the muffins with crumb topping.
- Bake in preheated oven at 350 ºF for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool completely before serving.
Notes
Why Are My Muffins Flat?
There are a few reasons why muffins may not be round at the top. One possibility is that the oven temperature was not high enough, causing the muffin batter to spread out instead of rising up.
Another reason could be that there is too much baking powder or soda in the recipe, which could cause the muffin to rise too quickly and then collapse, resulting in a flat top.
Can I Make Muffins Without Muffin Liners?
While muffin liners are convenient to use and add a certain level of aesthetics, you can still make this recipe even without the liners. However, it is important to note that without liners, the muffins may stick to the pan and may be more difficult to remove.
To prevent the muffins from sticking, lightly grease the muffin pan with butter or non-stick cooking spray before pouring in the muffin batter.
Can I Use a Loaf Pan?
The answer is yes, but with some adjustments. A loaf pan is larger than a muffin tin, so the batter will spread out and cook differently.
It’s important to only fill the loaf pan about two-thirds to three-quarters full to prevent overflowing. The baking time will also likely need to be increased since the loaf will be thicker than individual muffins.
Keep a close eye on the loaf towards the end of the baking time and test it with a toothpick to ensure it’s fully cooked.
Nutrition
Calories: 276kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 63mgSodium: 88mgPotassium: 85mgFiber: 2gSugar: 17gVitamin A: 488IUVitamin C: 4mgCalcium: 71mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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