Bakery Style Blackberry Buttermilk Muffins Recipe
These Bakery Style Blackberry Buttermilk Muffins are absolutely packed full of blackberries in every bite. They’re light and fluffy yet cakey and super easy to whip up. You can use fresh or frozen blackberries, or any other berry you prefer. Muffins are best eaten fresh on the same day so if you’re baking for one or two, this consider making just half of the recipe. This produces just 6 muffins and is ideal.
So how do I make these Bakery Style Blackberry Buttermilk Muffins from scratch?
These muffins are a super simple recipe that takes only a few minutes to whip up!
To begin, add the flour, baking powder and sugar to a large mixing bowl. Whisk together to remove any lumps. Create a hole in the middle of the flour and add the eggs, milk and oil. Whisk the liquids together before switching to a rubber spatula.
Gently mix and fold the batter together until combined. Be careful not to overmix, a few small lumps left is ok. Add the blackberries to the batter, leaving a small handful to use on top, and mix through. Add the muffin liners to the muffin tin. Using an ice cream scoop or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used. Use the remaining blackberries to top each muffin.
Bake for 20-30 minutes until the muffins are a light golden brown colour all over. Allow to cool before removing from the tin. Serve immediately. Leftovers may be kept in an airtight container or tightly wrapped but they are best served on the same day of baking.
Frequently Asked Questions
If you somehow manage to not inhale all of these immediately, they can be stored in an airtight container at room temperature for up to 3 days. However, they really are best eaten the same day for maximum freshness and for that soft, moist texture.
For longer storage, wrap each tightly in cling film and freeze for up to 3 months. Remove from the freezer for at least 30 minutes before eating. For a extra pleasant experience, pop them into the microwave for 10 seconds or into a hot oven for 30-60 seconds.
A muffin tray tends to be wider and deeper. This is because muffins tend to be a bit bigger compared to cupcakes as they usually don’t have frosting on top like cupcakes.
Always store your muffins at room temperature. Once they have completely cooled, wrap tightly with cling film or place into an airtight container.
You can use fresh or frozen blackberries. Choose whole blackberries that are small in size. The smaller the blackberries, the more evenly they will be distributed. Choosing whole blackberries will keep the batter a nicer colour as cut or squished berries will stain the batter.
For more Cake Recipes, check out my Cake Category, here.
Bakery Style Blackberry Buttermilk Muffins
Equipment
- 1 large mixing bow
- 1 Whisk
- 1 Rubber Spatula or Wooden Spoon
- 1 ice cream scoop
- 1 muffin tin for 12 muffins
- 12 Muffin cases
Ingredients
- 400 grams plain or self raising flour
- 2 tsp baking powder
- 175 grams caster sugar
- 1 tsp vanilla extract
- 4 whole eggs
- 160 grams flavourless oil such as vegetable
- 150 grams buttermilk
- 250 grams backberries fresh or frozen
Instructions
- Preaheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, baking powder and sugar. Whisk together to remove any lumps.
- Create a hole in the middle of the flour and add the eggs, milk and oil
- Whisk the liquids together before switching to a rubber spatula. Gently mix and fold the batter together until combined.
- Be careful not to overmix, a few small lumps left is ok.
- Add the blackberries to the batter, leaving a small handful to use on top, and mix through.
- Add the muffin liners to the muffin tin. Using an ice cream scooper or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used.
- Place the remaining blackberries on top of each muffin.
- Bake for 20-30 minutes until the muffins are a light golden brown colour all over and have risen.
- Allow to cool before removing from the tin.
- Serve immediately. Leftovers may be kept in an airtight container or tightly wrapped but they are best served on the same day of baking.
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