Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 muffins
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Mix flour, sugar, baking powder, and salt together in a large bowl.
Whisk sour cream, butter, eggs, milk, and vanilla extract together in a separate bowl; stir into flour mixture until blended. Fold blackberries into batter.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Cook’s Note
When fresh blackberries aren't available, I make these muffins with frozen berries that have been thawed and drained.
Nutrition Facts (per serving)
| 252 | Calories |
| 13g | Fat |
| 31g | Carbs |
| 4g | Protein |
