These aren’t your average blackberry muffins.One bite and you’ll see why… fresh blackberries collapse into warm, jammy pockets of tart-sweet goodness that stain the tender crumb a gorgeous purple and make it impossible to stop at just one.They bake up tall with that perfect bakery-style dome and soft, rich texture thanks to sour cream, an extra egg yolk, and proper creaming.

Craving more blackberry magic? Try my blackberry crisp is another easy favorite to try.And if muffins are your thing, you’ll want to check out a few more of my best muffin recipes while you’re here.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Granulated Sugar: Sweetens the muffins and helps create a tender crumb.

You can reduce it slightly if you prefer a less sweet muffin, but I don’t recommend cutting it too much.Unsalted Butter: Adds richness and flavor.Make sure it’s at room temperature so it creams smoothly with the sugar.

You can substitute with salted butter; just reduce the added kosher salt slightly.Sour Cream: Keeps the muffins soft, moist, and tender.If needed, plain Greek yogurt works as a great substitute.

Egg + Egg Yolk: The whole egg helps structure the muffins, while the extra yolk adds richness and softness.All-Purpose Flour: Gives the muffins structure.I don’t recommend substituting a lot here, but a 1:1 gl

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