Blackberry Sour Cream Muffins


Preparation info

  • Difficulty


  • Yield


    medium muffins

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

These muffins are very easy to make, and with wild blackberries and a large dollop of maple butter (maple syrup whisked into butter), they are divine.


  • 1 cup milk
  • ½ cup sour cream
  • 2 eggs
  • cups flour
  • 1 cup sugar
  • tablespoons baking powder
  • ½ teaspoon salt
  • 6 ounces ( sticks) cold sweet butter
  • 2 cups blackberries
  • ¼ cup firmly packed light brown sugar


Preheat the oven to 350 degrees.

Paperline the muffin tins or butter them.

Whisk together the milk, sour cream, and eggs in a mixing bowl and set aside. Combine the dry ingredients in the bowl of an electric mixer, using the paddle attachment on low speed. Add the butter and mix until the butter is the size of small peas. Pour the sour cream mixture into the butter and flour mixture and mix just until the dough comes together.

Gently fold the blackberries into the batter.

Spoon the batter into the prepared tins. Sprinkle the brown sugar on top.

Bake the muffins for about 25 minutes, until a skewer inserten in the middle comes out clean.

Let the muffins sit for 5 minutes and then turn them out.