Blackberries and buttermilk provide a delicious tang and tender crumb to these moist muffins. The blackberry flavor is complemented with lemon zest and vanilla. You can make these muffins all in one bowl, making prep a snap!
This recipe works well with fresh or frozen berries. To use frozen berries, add them to the muffin batter straight from the freezer without thawing first.
Cutting the blackberries is optional, if you want more evenly dispersed pieces throughout the muffin. Keep the pieces large however, so you still get distinct pieces of blackberry in each muffin. When chopping, be careful because some juice may squirt out of the berries!
The muffins will keep at room temperature for 1 - 2 days, tightly covered. For longer storage, the muffins can be frozen for up to 3 months.
The nutrition information below is an estimate provided by an online nutrition calculator and does not include the optional coarse sugar. The nutrition counts of your dish will vary based on the brand, type, and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Keywords: blackberry buttermilk muffins, blackberry muffins