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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 the oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, beat together the sugar and butter with a stand mixer fitted with the paddle attachment or with a handheld mixer until light and creamy, about 2 minutes. Scrape the bowl as needed.
- Add the sour cream and mix until combined. Next, mix in the egg and egg yolk until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, gradually add the dry ingredients and milk alternately, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix.
- Gently fold in 1 ¾ cups of the blackberries, saving ¼ cup for topping later.
- Divide the batter evenly in the muffin cups, filling each about ¾ full. Press some of the reserved blackberries gently on top of each muffin.
- Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter; the tops should be light golden. Begin checking at 18 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, consider adding a teaspoon of vanilla extract to the batter.
Make sure all ingredients are at room temperature for the best results in texture.
You can substitute blackberries with other berries like blueberries or raspberries if desired.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 174
- Sugar: 10g
- Sodium: 109mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg