Soft Blackberry Muffins

These soft blackberry muffins melt in your mouth and have a sweet and tangy flavor that will have you reaching for more! Make these with almond milk for a dairy-free blackberry muffin recipe or with regular milk for an equally mouthwatering blackberry muffin.

Blackberries are finally in season which means we can finally start making these scrumptious blackberry muffins! They are a tasty breakfast for on-the-go mornings or a light dessert you can feel good about eating.

This is the BEST blackberry muffin recipe! These soft and fluffy muffins are golden brown on the outside and moist on the inside.

You probably have all of the ingredients on hand, (and maybe the blackberries in your backyard!). This is a fantastic recipe for using up all those leftover blackberries.

Looking for more muffin recipes? Check out my Vegan Plum Muffins here!

Dairy-free Blackberry Muffins

I used almond milk while making these muffins, so they can absolutely be made dairy-free.

They also taste delicious with soy milk, oat milk, or regular cow’s milk. Feel free to adapt this recipe to your needs.

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How to Make Soft Blackberry Muffins

I used these silicone baking cups for the first time and they were AH-MAZING! I love how mess-free it is to remove the muffins. No more peeling off stubborn paper stuck to the sides and ruining your finished muffins.

Plus, these silicone cups are reusable which is awesome for both the environment and your wallet!

I will never use paper muffin cups again if I can help it. They are that life-changing.

Blackberry Muffins Ingredients

• 1/2 Cup softened butter
• 1 Cup sugar
• 2 Eggs
• 1 Tsp vanilla extract
• 2 Cups flour
• 2 Tsp baking powder
• 1/2 Tsp salt
• 1/2 Cup milk (dairy-free or regular)
• 1 1/2 Cups blackberries

How to Make Blackberry Muffins

• Begin by creaming the butter and sugar together until light and airy. Add in the eggs one at a time and beat well after each addition. Stir in the vanilla extract.
• In a separate bowl, combine flour, salt, and baking powder. Gradually add in the dry ingredients to the wet and alternate with adding the milk. Fold in blackberries.
• Fill greased muffin tins or silicone baking cups 3/4 full and bake at 375F for 25-30 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before serving.

Tips for making Blackberry Muffins

• If using smaller muffin tins, chop your blackberries into smaller pieces before folding into the batter.
• Toss the blackberries in a tablespoon of flour before folding them into the batter. This will prevent the blackberries from sinking to the bottom of the muffins while baking.
• Use silicone baking cups for an evenly baked bottom and easy removal.

If you made these muffins, post a picture and tag me on Instagram @suchasweetheartblog! I love seeing your photos!

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