Best Homemade Blackberry Muffins

Homemade blackberry muffins with crispy golden tops and a tender, moist crumb are the best way to start your day. After making these many times, I’ve discovered the trick to perfect muffins every time. The warm, comforting scent of these fresh blackberry muffins will make your kitchen feel cozy and inviting. Try them with my Easy Sushi Bake for a delicious breakfast or brunch. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sushi Bake and Creamy Garlic Shrimp.

What You'll Need for Best Homemade Blackberry Muffins

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blackberries
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Turbinado sugar for sprinkling
• Optional: Powdered sugar for dusting

How to Make Best Homemade Blackberry Muffins

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix vegetable oil, egg, milk, and vanilla extract.
4. Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined. Fold in blackberries.
5. Fill muffin cups: Divide batter evenly among prepared muffin cups. Sprinkle with turbinado sugar if desired.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Storing & Reheating Best Homemade Blackberry Muffins

Short-Term Storage

Store in an airtight container in the fridge. Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Muffins can be made up to 2 days ahead and stored at room temperature in an airtight container.

Freezing Best Homemade Blackberry Muffins

Freeze cooled muffins in an airtight container for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat muffins in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat muffins in the microwave for 15-20 seconds. This will soften the texture, so it's best to use this method sparingly.

Recipe Notes

• Chef tip: For a sweeter muffin, increase the sugar to 1 cup.
• Best substitution: You can substitute the blackberries with an equal amount of blueberries, raspberries, or chopped strawberries.
• Make-ahead: Muffins can be made up to 2 days ahead and stored at room temperature in an airtight container.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are not rising properly, make sure your baking powder is fresh and your oven temperature is accurate.

Best Homemade Blackberry Muffins

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blackberries

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Turbinado sugar for sprinkling
• Powdered sugar for dusting

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix vegetable oil, egg, milk, and vanilla extract.
4. Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined. Fold in blackberries.
5. Fill muffin cups: Divide batter evenly among prepared muffin cups. Sprinkle with turbinado sugar if desired.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

• Chef tip: For a sweeter muffin, increase the sugar to 1 cup.
• Best substitution: You can substitute the blackberries with an equal amount of blueberries, raspberries, or chopped strawberries.
• Make-ahead: Muffins can be made up to 2 days ahead and stored at room temperature in an airtight container.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are not rising properly, make sure your baking powder is fresh and your oven temperature is accurate.

Storage

• Fridge: Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze cooled muffins in an airtight container for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat muffins in the oven at 350°F (175°C) for 5-10 minutes.
• Microwave reheat: Reheat muffins in the microwave for 15-20 seconds. This will soften the texture, so it's best to use this method sparingly.
• Make ahead: Muffins can be made up to 2 days ahead and stored at room temperature in an airtight container.

Nutrition Per Serving

• Calories: 210
• Protein: 3g
• Fat: 6g
• Carbs: 35g
• Fiber: 1.5g
• Sugar: 17g
• Sodium: 170mg
• Cholesterol: 15mg
• Sat. Fat: 0.8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Homemade Blackberry Muffins FAQs

A Warm Final Note

I can’t wait for you to try Best Homemade Blackberry Muffins and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!