The Best Blackberry Buttermilk Muffins

These blackberry buttermilk muffins are deliciously sweet, have a soft buttery texture full of buttermilk richness and tart blueberries. The perfect combination in every bite!

My kids love muffins with a side of eggs for breakfast before school and these blackberry muffins have been a frequent request lately. They are so flavorful and soft it's almost impossible to stop at just one!

Here are a couple of our go to breakfast recipes Famous NYT Buttermilk Pancakes, Homemade Buttermilk Syrup, and Easy Acai Smoothie Bowl.

WHY YOU WILL LOVE THIS

• Uber-tender crumb! Whenever you bake with buttermilk you are rewarded with a soft and tender crumb. These muffins are moist, delicious, and have an uber-tender crumb.
• Simple ingredients. This recipe uses staple pantry ingredients you likely already have at home.
• Delicious flavor. The buttermilk and butter create a rich buttery flavor balanced out by sweet notes from the sugar and tart blackberries. Every bite is delicious.

INGREDIENT NOTES

This easy blackberry muffin recipe only requires a few ingredients and simple equipment.

• Granulated sugar- Add sweetness to balance out the tartness of the blackberries.
• Unsalted Butter- The better will be melted and slightly cooled. The butter creates the most delicious flavor.
• Buttermilk- Incorporate at room temperature for best results. This will give you a soft texture and great rise. If in a pinch put the buttermilk in a leakproof container and set in hot water for a couple minutes before using.
• Eggs- Two large eggs at room temperature. If you are in a pinch let the eggs sit in warm water for a couple minute before using.
• Vanilla extract- Use pure vanilla extract.
• All purpose flour- the base of this easy muffin recipe. For soft and tender muffins, be sure to spoon and level the flour into the measuring cup.
• Baking powder and baking soda- These are the leavening agents. Make sure that they are both fresh and not close to or past expiration date to insure the proper rise.
• Salt- A little bit of salt helps enhance all the flavors in these muffins. This recipe calls for kosher salt.
• Blackberries- This homemade blackberry muffin recipe calls for fresh blackberries. Leave the blackberries whole and avoid cutting or crushing the blackberries or else the batter will turn blueish/purple.

STEP BY STEP INSTRUCTIONS

Luckily, the process of making blackberry buttermilk muffins is very easy!

STEP 1: Preheat oven and prep pans- Preheat the oven to 350 degrees F and place rack in the center of the oven. Line 12 cup regular muffin tin with liners or butter and flour the cups, set aside.

STEP 2: Incorporate sugar and wet ingredients- In a medium bowl whisk together the sugar and eggs. Slowly mix in buttermilk, vanilla extract, and melted butter. Mix until incorporated. Combine dry ingredients- In a large bowl add the all purpose flour, baking soda, baking powder, and kosher salt and mix together.

STEP 3: Combine- Make a well in the middle of the dry ingredients and pour in wet ingredient mixture. Using a wooden spoon or spatula gently fold until the ingredients are combined and no lumps of flour remain. STEP 3: Combine- Make a well in the middle of the dry ingredients and pour in wet ingredient mixture. Using a wooden spoon or spatula gently fold until the ingredients are combined and no lumps of flour remain. Add the blackberries and gently fold into the batter. The batter will be thick and lumpy. The batter will be thick and lumpy.

STEP 4: Scoop batter into muffin tins- Evenly distribute muffin batter into 12 lined muffin tins. Fill the cups to the top, almost overflowing. Make sure the cups are evenly filled.

STEP 5: Bake for 25 to 30 minutes, until the muffins are golden brown on top and spring back lightly when you press on them in the middle. Allow to cool on wire rack for 15 to 20 minutes.

EXPERT TIPS

• Be careful with the amount of flour- If there’s too much flour, the muffins will turn out dense and dry. Measure by gently spoon the flour into the measuring cup and level if off with a flat edge. When you scoop directly into the flour container, this packs the flour down into the cup which could leave you with ¼ cup or more of added flour.
• Use room temperature ingredients- For all of the refrigerated ingredients, bring them up to room temp before baking. This not only leads to a better texture but also ensures the batter is at room temperature. This allows the muffins to evenly bake and results in the best tall muffin tops.
• Don’t over mix the muffin batter. The texture of the batter is supposed to be on the thicker side and slightly lumpy. Overmixing will result in muffins that are more dense and dry. Mix by hand using a spatula or wooden spoon just until the batter comes together and you no longer see lumps of flour.
• Scooping the muffin batter- Don’t be afraid to really fill the liners to the top. Over filling is what leads to those gorgeous muffin tops!

FAQ

STORING AND FREEZING

• The muffins taste best on the day they’re made. But since the batter is made with buttermilk, these muffins stay moist for several days. If you know they’ll only be around for 1-2 days, store in an airtight container at room temperature. Any longer than that, store in an airtight container in the refrigerator instead.
• I recommend once ready to eat heating one up for about 10 seconds in the microwave for the best texture.

FREEZING

Place any leftover homemade blackberry buttermilk muffins in an airtight container and freeze for up to 2 months. To defrost take muffins out of airtight container and allow to come to room temp. Reheat one up for about 10 seconds in the microwave for the best texture.

Have extra buttermilk? These are some of our favorite buttermilk breakfast recipes; Blueberry Buttermilk Muffins, Famous NYT Buttermilk Pancakes, Homemade Buttermilk Syrup