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Opened paper liner with half blackberry on top on wooden grey surface, loose blackberries, muffin pan in background.

Easy Blackberry Muffins (moist and soft)

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5 from 3 reviews

Fantastic, moist, soft muffins that will rise and bake to a golden brown. Full of juicy blackberries (fresh or frozen), they're out of the oven in 45 minutes. They freeze very well. 

  • Total Time: 40 minutes
  • Yield: 12 regular muffins

Ingredients

Units
  • 2 cups (280g) all-purpose or cake flour
  • 1 cup white granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 1/4 cup vegetable oil (I use sunflower)
  • 4 tablespoons (60g) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange or lemon zest
  • 1 1/2 cups blackberries, fresh or frozen (do not defrost)

Instructions

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line 12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries. 
  3. In a large bowl mix the dry ingredients: sifted flour, baking powder, and salt.
  4. Add the sugar and mix to combine.
  5. In a medium bowl whisk eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
  6. Add the citrus zest.
  7. Add the mixed wet ingredients at once to the bowl with the dry ingredients.
  8. Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed and that is fine.
  9. Add the blackberries and mix lightly. Be careful not to mash them. I do it with a rubber spatula.
  10. Divide evenly among the muffin cups or muffin liners.
  11. Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
  12. Let cool on a wire rack and eat warm or let cool down completely. 
  13. They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
  14. Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month. 

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Light mixing: it's important that you don't overmix this muffin batter.

Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.

Filling the pan: make sure you distribute blackberries in all of the muffin tins. I like to use an ice cream scoop to fill them with the same amount of batter. Don't go over 3/4 of their capacity.

When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier and see if the tester or toothpick comes out clean. All ovens are different so it might take a few minutes more or less than specified.

Crunchier topping: you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking. 

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 248
  • Sugar: 18.4 g
  • Sodium: 117.6 mg
  • Fat: 9.5 g
  • Carbohydrates: 37.7 g
  • Protein: 3.7 g
  • Cholesterol: 41.5 mg

Find it online: https://vintagekitchennotes.com/blackberry-muffins/