Blackberry Vanilla Muffins
Bursting with juicy blackberries and aromatic vanilla, these Blackberry Vanilla Muffins are a delightful treat perfect for breakfast, brunch, or an afternoon snack. Made with a tender, buttery batter and highlighted by fresh, plump blackberries, these muffins strike the perfect balance between sweet and tangy. A hint of vanilla extract enhances their flavor, while an optional sprinkle of vanilla sugar or coarse sugar on top adds a satisfying crunch and a touch of elegance. Ready in just 35 minutes, this easy recipe yields 12 moist muffins with golden, bakery-style tops. Whether you enjoy them warm from the oven or save them for later, these muffins are a must-try for berry lovers and anyone seeking a simple yet irresistible homemade delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh blackberries
- 1 tablespoon Vanilla sugar or coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease the cups with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, whisk the eggs until slightly frothy. Add the milk, melted butter, and vanilla extract, whisking until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix just until no streaks of flour remain, being careful not to overmix the batter.
Add the fresh blackberries to the batter and gently fold them in to distribute evenly, being mindful not to crush the berries.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with vanilla sugar or coarse sugar for added texture and sweetness.
Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 184.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 403 mg | 31% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
