Get ready to fall in love with blackberry muffins! They’re bursting with flavor and color, thanks to the perfect blend of tartness and sweetness. Plus, using sour cream makes them super moist. Don’t forget to save a few blackberries for the top – it adds a pop of freshness to every bite! And the secret ingredients? Lemon zest and nutmeg. They give these muffins an extra kick that’ll have you coming back for more. So, grab some fresh Driscoll’s Berries and treat yourself to these irresistible muffins!
Servings: 12 muffins
Calories: 289kcal
Ingredients
- 2 eggs
- 1 cup sour cream
- 1 cup sugar
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream
- ½ teaspoon nutmeg
- 1 teaspoon lemon zest
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blackberries
Instructions
- Preheat oven to 400 degrees
- In a large bowl whisk together flour, baking powder, baking soda, salt and set aside.
- In another bowl whisk together eggs and sugar until combined. Add in melted butter, sour cream, heavy cream, vanilla, nutmeg, and lemon zest and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix.
- In a small bowl add 1 1/2 cup blackberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blackberries on the top of the muffins.
- Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.
Nutrition
Serving: 1muffin | Calories: 289kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 327mg | Potassium: 105mg | Fiber: 2g | Sugar: 19g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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Hi! Just wondering do I add the baking soda to the dry mix? I didn’t see it in the directions. I might need a cocktail!
Thanks,
Debbie
Debbie
Thanks for pointing out that I needed to fix that! Yes, mix in with dry ingredients! I am sorry I am just getting back to you!
We hope you enjoy the recipe!
How come your recipes suddenly switches to peach cake half way through??? I looked up another recipe and that suddenly switched to peach cake half way through as well! “ Why you will love this peach cake:” is clearly there in three recipes I’ve looked at. Are you copying and pasting and not proof-read8ng? Or you have some page template that you haven’t tidied up? Very sloppy user experience when it happens on multiple recipes.
Mike,
Thank you for pointing this out. We had a new assistant working with us on editing and I see that we have some things to adjust. I am sorry for the poor page experience. We will correct these now.
Dina and bruce
These look so good! YAy for the sour cream in there — yummm!!!
Oh so glad you like these!
I just made these muffins, and they were rather dense and heavy. I am wondering if the amount of heavy cream (one teaspoon) is correct? The batter was very thick, and I am wondering if more liquid would have helped?
Thank you for this feedback. The batter for our muffins is a thick one. Did they bake up well? Let us know. Thank you.
Absolutely delicious and moist! Where can I find the nutritional information?
Jil,
Thank you for pointing out that I had not added that! It is now available! So glad you enjoyed! Have the best day!
Dina and Bruce
It should be there now! I am so glad you enjoyed. Thank you for reminding me to put the nutritional info!
Going to make these with my mom on my next visit with her, she’s going to love them!!
Elaine,
That is awesome! Say hello to your mom!!
Dina and Bruce