Ingredients
Scale
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (288 g) fresh blackberries, divided
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, beat the sugar and butter together until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Mix in the sour cream until combined, then add the egg and yolk, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, add the dry ingredients and milk alternately, starting and ending with the flour mixture. Mix just until combined; do not overmix.
- Gently fold in 1 ¾ cups of the blackberries, reserving ¼ cup for topping.
- Divide the batter among the muffin cups, filling each about ¾ full. Press a few reserved blackberries on top of each muffin.
- Bake for 18 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The tops should be lightly golden. Begin checking at 18 minutes.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use ripe blackberries for the best flavor.
Muffins can be stored in an airtight container for up to 3 days.
These muffins freeze well; wrap each individually and store in the freezer.
Nutrition
- Serving Size: 1 muffin
- Calories: 177
- Sugar: 11g
- Sodium: 91mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.