Sugar-Crusted Blackberry Muffins

Blackberries are one of my favorite treats of summer, and one way I love to enjoy them is in these muffins! They’re easy to make, with a thick, creamy batter that bakes into yummy moist muffins with lots of blackberries in every bite. And sprinkling them with some coarse sugar before putting them in the oven gives these muffins a light sugary crusted top. I like the little sparkle the coarse crystal-like sugar gives the muffins, too!

These muffins are great for breakfast, brunch, or a snack later in the day! If you’re a fan of blackberries like I am, I’m sure you’ll enjoy these! 🙂 These are adapted from a recipe I found at Taste of Home.

Sugar-Crusted Blackberry Muffins

  • Servings: 18
  • Difficulty: easy
  • Print

SUGAR-CRUSTED BLACKBERRY MUFFINS by NancyC, adapted from Taste of Home
Makes 18 muffins

1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
2 cups all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Half & Half (light cream)—or substitute milk
2 cups fresh or frozen blackberries
2 to 3 Tablespoons coarse decorating sugar (or substitute granulated sugar)

Preheat oven to 375˚F. Fill muffin tins with 18 paper liners; set aside.

In large bowl, cream butter and 1 1/4 cups sugar. Add eggs, one at a time, beating well after each addition.

In medium size bowl, combine the flour, baking powder, and salt. Gradually stir this mixture into the creamed mixture alternately with the Half & Half, beating well after each addition. Fold in the blackberries.

Fill paper-lined muffin cups two-thirds full. Sprinkle tops with the coarse decorating sugar (or use granulated sugar). I used 2 Tablespoons of coarse sugar for my lightly-sugary muffin tops—for a heavier sugar coating, use 3 Tablespoons.

Bake at 375˚F for 18 to 20 minutes or until a toothpick inserted in center comes out clean (I used fresh berries; baking time might be a few minutes longer with frozen berries).

Cool 5 minutes before removing from pans to wire racks. Serve warm.

Recipe from NancyC | nancy-c.com

Like the recipe says, you can use fresh or frozen blackberries, but the baking time may be a few minutes longer if you use frozen. I like using fresh berries the best, but frozen berries are handy if you want to make these muffins in the cold weather months.

Do you make any treats with fresh blackberries? What’s your favorite blackberry recipe?

Sharing at Weekend PotluckFarmhouse Friday, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, LouLou Girls, Inspire Me Monday, Happiness is Homemade.

10 thoughts on “Sugar-Crusted Blackberry Muffins

  1. Chef Mimi

    I don’t bake much any longer. Well, I’m not a baker at all, but when my kids were little I made lots of quick breads and muffins. Anyway, these would be fun to make with my grand kids@ They look fabulous.

    Liked by 1 person

    Reply
  2. Tammy Pappas

    These look so moist and delicious! I wish I had one with my afternoon coffee right now. I cannot wait to whip up a batch of these 😀

    Liked by 1 person

    Reply

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