It is nearly the end of Blackberry Season so I am enjoying them while they last. These sour cream muffins are studded with tons of Blackberries so I get that juicy goodness in every single bite.
Stacy of Food Lust People Love invites us to join her on the last Monday of each month in sharing Muffin Recipes. Let's see what everyone brought to the table today......
- Blackberry Muffins from A Day in the Life on the Farm
- Boston Brown Bread Muffins from A Messy Kitchen
- Chocolate Chip Pecan Banana Muffins from Karen's Kitchen Stories
- Lemon Blueberry Muffins from Jolene’s Recipe Journal
- Raspberry Cream Cheese Muffins from Food Lust People Love
These muffins are made with sour cream and a full stick of butter. However, It made 16 muffins so you can enjoy them guilt-free.
Yield: 16 Muffins
Sour Cream Blackberry Muffins
It is nearly the end of Blackberry Season so I am enjoying them while they last. These sour cream muffins are studded with tons of Blackberries so you get that juicy goodness in every single bite.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 2 c. flour
- 2/3 c. sugar
- 1 T. baking powder
- pinch of salt
- 1 c. sour cream + 1 t. water
- 1 stick butter, melted and cooled
- 2 eggs
- 1 t. vanilla
- 8 oz. fresh blackberries
Instructions
- Combine the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
- Whisk together the sour cream, water, butter, vanilla, and eggs. Pour into the well and mix just until combined. Fold in the blackberries.
- Divide between muffin cups that have been treated with baking spray. I ended up with 16 muffins. (Amount will be determined by the size of your blackberries.)
- Bake in a preheated 400* oven for 20 minutes, until a skewer inserted in the center of the muffins removes cleanly.
Nutrition Facts
Calories
183.19Fat (grams)
9.29 gSat. Fat (grams)
5.27 gCarbs (grams)
22.53 gFiber (grams)
1.17 gNet carbs
21.36 gSugar (grams)
9.59 gProtein (grams)
2.91 gSodium (milligrams)
140.15 mgCholesterol (grams)
44.12 mg
Property of A Day in the Life on the Farm
These look awesome! We didn't have a great crop this year but I did tuck some away in the freezer.
ReplyDeleteThis would be a great use for them Jolene
DeleteWow, those look amazing! Absolutely stuffed full of berries and such gorgeous color.
ReplyDeleteThanks Kelly.
DeleteI love how full those muffins are! Your ratio of berries to batter is spectacular!
ReplyDeleteWell the berries were huge which made having just a few in each deliver these results.
DeleteI bet the sour cream adds a wonderful flavor and moistness! Hurrah for blackberry season!
ReplyDeleteI love sour cream muffins, especially when I open the refrigerator and there is no milk.....LOL
Delete