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Hyper-realistic photo of freshly baked blackberry muffins on a white marble kitchen counter, soft golden domed tops, juicy dark purple blackberry pockets visible on the surface, a few fresh blackberries scattered nearby, neutral linen napkin, bright natural window light, clean summer kitchen background softly blurred, cozy homemade bakery feel, realistic muffin texture, no text, no watermark, no people

Blackberry Muffins

InsiderMama.com
These blackberry muffins bake up with soft centers, golden tops, and juicy berry pockets in every bite. They’re simple enough for a regular morning but pretty enough for brunch, which is exactly the kind of muffin situation I support.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or canola oil
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blackberries
  • 1 tablespoon flour for tossing the berries
  • 1 tablespoon coarse sugar optional for topping

Instructions
 

  • Heat the oven to 375 degrees.
  • Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, baking powder, salt, and sugar in a large bowl.
  • In another bowl, whisk the eggs, oil, milk, sour cream, and vanilla.
  • Pour the wet mixture into the dry mixture.
  • Stir just until the flour streaks mostly disappear.
  • Toss the blackberries with 1 tablespoon flour.
  • Fold the berries into the batter with a gentle hand.
  • Divide the batter between 12 muffin cups.
  • Sprinkle coarse sugar on top, if using.
  • Bake for 18 to 22 minutes.
  • Cool in the pan for 5 minutes.
  • Move muffins to a rack before serving.