Delicious Blackberry Muffins

I liked these muffins a lot! I got 18 decent-sized muffins out of this, and I baked them for 20 minutes at 400 degrees (450 would’ve been too hot for my oven). I did swap the white sugar for maple syrup, and used some whole wheat flour for a bit more nutrition. The one thing that seemed strange to me was the “1 teaspoon of milk” lol. Not sure what big difference a teaspoon of milk makes. Anyway, I would make these muffins again. They were quite enjoyable. Thank you for your recipe!

Ok I liked flavor, but they weren’t excellent, but the bigger problem is the bottom of all my muffins burned. This is after reducing oven temp to 425° (which apparently was still too high). Major flaw with recipe is cooking temp. I’m not sure I’d make them again as they were just ok.

These turned out pretty tasty! 1 tsp of milk seems arbitrary, though, and a tablespoon of baking powder is WAY too much. I put in 1/2 tbsp of baking powder, and will probably try more milk next time… 1/4 cup of milk seems more fitting for muffins. I also used plain Greek yogurt instead of sour cream, just because that was what I had on hand, and they turned out quite tasty. Because of how thick the batter is, they do taste more like poundcake than muffins… But I think they’re quite tasty, and not too sweet, which allows the blackberries to really become the star of the show (as they should be). Perfect for a light breakfast or fruity snack. Will definitely make these again, just with a little more milk next time!

Great recipe, easy, fast and the family loved them.

I did change the amount of milk. It calls for 1 teaspoon I added a 1/4 cup. maybe I’ll add some chopped walnuts next time

We enjoyed these muffins. The sour cream keeps them from drying out, very tasty muffins even the next day. On my second batch I added walnuts and a little cinnamon, which made the muffin extra delicious.

Batter good; 450 cook temp was a little high; will try again but lower to 425 or 400 with more cook time.

This is really good, but of course I had to tweek. I used 1/2 cup Splenda and 1/2 cup Splenda dark brown sugar instead of the real sugar. Before baking, I also sprinkled the tops with some Splenda and Cinnamon. Also, did anyone notice the temp of 450? Cant be right. I did preheat at 450 then down to 350 and baked about 18 minutes.

These need much more liquid than listed. They were bland to my taste and rather dense. I wouldn’t make these again.

When using wild Blackberries….add sugar to taste. Grease your muffin pan and DO NOT USE LINERS. Takes away from the texture. This was OK

Very grateful to the other reviewers — this batter is thick!!! I thought I had done something wrong then consulted the reviews. I think this is more like a sour cream pound bake with berries in it, than a true muffin. Regardless – delicious!

I did not change a thing. This recipe made 16 muffins filled 3/4 full. Used fresh picked blackberries. Very moist and good. I love that they did not stick to the paper muffin cup. I will make these again

I did everything the recipe called for, but added a bit more milk since the batter was a bit sticky. I baked for 18 minutes and they came out a deep dark brown. Maybe the next time I make them, I will lessen the time.

After reading reviews I also added another tablespoon of milk. Perfect!

I have made these twice, the first time with chopped strawberries and orange zest and like others had to add a little extra milk. They were spectacular! Yesterday I made them with fresh blackberries and once again they were delicious. They stay moist for a couple of days if they last that long. They second time I was going to add lemon zest but forgot, they do get an extra flavor boost from the zest.

very tasty. I did however substitute Stevia for the sugar in the recipe, and used my frozen blackberries from my garden. It turned out very well, but a bit sweeter then I would like, so next time I will cut back on the Stevia a bit. Other wise the muffins are great.

These are fantastic!

These turned out delicious. I didn’t have enough blackberries so I supplemented what I had with some chopped strawberries. Other than that, I stuck to the recipe. The muffins were dense, moist and super yummy! I’ll be making these again whenever I have berries.

I used half whole wheat flour and half all purpose & used frozen blackberries which worked just fine. They seemed a little dry to me but eating them warm with butter solves that – tasted good.

I had to make some changes so I will need to do it again. However, I added a cup of old fashioned oats, used mixed berries, only 6 oz and whole milk yogurt instead of sour cream. So far so good, i felt that 450 was a bit high on the temp so the left over batter I had is currently cooking at 400 to see how they do, so far they seem to be rising a lot higher in the oven and look like they wont be a bit overcooked around the edges…….

I honestly can’t say enough good things about this recipe. The batter was thick- probably the thickest muffin batter I’ve ever worked with. The muffins were dense but light, sweet with a slight tang from the sour cream I didn’t even know I wanted in a muffin but now I know I totally do. These will now be my go-to berry muffin recipe, I can’t think of a berry that wouldn’t work in this. SO GOOD!