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Blackberry Sour Cream Muffins

Blackberry Sour Cream Muffins are tender, moist baked treats made with fresh blackberries and enriched with sour cream for a rich, creamy texture. The muffins have a golden crust with vibrant berry bursts inside, creating a balance between tartness and sweetness with a soft crumb and slightly crispy top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup sour cream
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup fresh blackberries

Equipment

  • Mixing bowls
  • Muffin tin
  • Paper muffin liners or non-stick spray

Method
 

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or spray with non-stick spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a dry blend that will give structure to the muffins.
  3. In a separate bowl, beat the eggs until slightly frothy, then mix in the sour cream and vegetable oil until smooth and creamy. This gives richness and moisture to the batter.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. Do not overmix, as this keeps the muffins tender.
  5. Carefully fold in the blackberries, taking care not to crush them to preserve their shape and color inside the batter.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely for easier handling.
  9. Once cooled slightly, serve these tender muffins warm or at room temperature, enjoying the burst of berry juices in every bite.

Notes

For extra flavor, add a sprinkle of coarse sugar on top before baking. These muffins are best enjoyed fresh but can be stored in an airtight container for 1-2 days.