Farmhouse Blackberry Muffins

These old-fashioned blackberry muffins are an easy farmhouse favorite!

Course Breakfast, Side Dish

Cuisine American, Southern

Keyword blackberry muffins, muffins with blackberries

Prep Time 10

Cook Time 19

Total Time 29

Servings muffins

Calories 180kcal

Author Blair Lonergan

2 cups all-purpose flour, properly measured (see note below)
⅔ cup granulated sugar (or reduce to ½ cup for a slightly less-sweet muffin)
2 tablespoons quick-cooking oats, optional
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup whole buttermilk, well shaken at room temperature (or sub with whole milk)
¼ cup (½ of a stick) salted butter, melted and slightly cooled
¼ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups fresh blackberries (if your blackberries are large, cut them in half or in quarters so that they’re about the same size as blueberries)
Optional, for topping: coarse sugar

Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside.
In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine.
Fold in the blackberries.
Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Properly measure the flour by fluffing the flour with a fork, and then spooning the flour into the measuring cup and leveling it off with a knife. Do not use the measuring cup to scoop the flour directly out of the canister. This will pack the flour too tightly in the measuring cups, resulting in more flour than you need, which in turn yields dry, dense muffins.
Start with room temperature ingredients. The room temp buttermilk and eggs will blend more easily into the batter.
The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
I use wild local blackberries, which are about the size of blueberries (much smaller than store-bought blackberries). If you're using very large blackberries, I recommend cutting them in half or quarters before adding them to the batter.
The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
Fill the muffin cups nice and full. I like to use an ice cream scoop to make sure that each cup has an equal amount of batter, ensuring that the muffins bake evenly in the oven.
To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.