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These blackberry muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with an oatmeal crumb topping.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup butter, melted
- 2 large eggs
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 11 ounces fresh blackberries
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
Step 2
Mix flour, sugar, baking powder, and salt together in a large bowl.
Step 3
Whisk sour cream, butter, eggs, milk, and vanilla extract together in a separate bowl; stir into flour mixture until blended. Fold blackberries into batter.
Step 4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 5
Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes.
Tips
In a pinch, these muffins can be made with frozen berries that have been thawed and drained.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 252 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 39% |
| Cholesterol60mg | 20% |
| Sodium296mg | 13% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber2g | 7% |
| Total Sugars13g | |
| Protein4g | |
| Vitamin C6mg | 28% |
| Calcium107mg | 8% |
| Iron1mg | 8% |
| Potassium107mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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