These Blackberry Buttermilk Muffins are soft, moist bakery style buttermilk muffins that are bursting with fresh blackberries! The lovely flavors and textures of these muffins make them a fantastic way to start your day!
Preheat oven to 400° F. Grease a two standard-size muffin pans or line with paper liners. Set aside.
In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
Add melted butter, eggs, and buttermilk (see note). Stir until nearly combined.
Toss the blackberries (see note) in about a tablespoon of flour to help ensure that they don't sink to the bottom of your muffins. Add the blackberries to the batter and gently fold them in with a silicone spatula, taking care not to smash the berries.
Divide the batter evenly into 13 muffin wells, filling each the wells to the top. For tall, bakery-style muffins, fill only every other muffin cup and then chill for at least an hour (up to overnight) before baking. (This step is optional if you're short on time!)
Preheat oven to 400° F. Sprinkle the tops of the muffins with raw sugar, if desired. Bake for 18-20 minutes, or until slightly golden at the edges and a toothpick inserted in the center comes out clean. I turned my muffins around after 10 minutes to help ensure even baking.
Let the muffins cool in the pan for 10 minutes or so before removing to a wire rack to continue cooling.
Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for months in the freezer!Enjoy!
Notes
Note on blackberries: I suggest using fresh berries! Frozen berries will bleed their color into the batter and generally tend to be mushier after baking than fresh berries. If you do decide to use frozen berries, don't thaw them, just add to the batter and carefully fold them in.Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, pour 1 ¼ teaspoons vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 ¼ cup line. Let sit for 5 minutes, then it's ready for use!Pro tip: for *really* tender muffins, try substituting the buttermilk with kefir!!