This Blackberry Muffins recipe with chocolate chips is the perfect way to enjoy the tart flavor of blackberries with a hint of sweet chocolate for balance. Make these muffins for dessert, snacks, or even take them on the go for a sweet breakfast treat!
They’re the perfect way to use up those blackberries you’ve picked yourself. Be sure to also try these fluffy Blackberry Pancakes too!
Blackberries are one of my favorite berries. They offer a great balance between sweet and tart flavors and they are packed full of fiber and antioxidants.
One of the best ways to use blackberries in season is by making a batch of these chocolate chip blackberry muffins.
A simple muffin batter is made from basic pantry baking ingredients. Then, chocolate chips and fresh blackberries get folded in before baking a muffin that is golden brown on the outside and moist and fluffy on the inside.
The best part about these muffins is that they can be used in so many different ways.
Bring some on the go as a snack at work or school. Or you can have them for breakfast when you’re craving something sweet.
They also make a great dessert anytime that’s bursting with sweet morsels of chocolate that kids and adults enjoy!
It combines the flavors of blackberries and chocolate which are an excellent combination. They’re sweet, tart, and full of flavor.
Blackberry Muffins are a perfect treat to make when blackberries are in season.
You can eat them for breakfast, snack, or dessert making them a versatile muffin.
If you can’t find fresh blackberries, frozen blackberries make an excellent substitute so you can make them any time of the year.
These muffins make a great summer gift for teachers, neighbors, or friends.
Please see the recipe card below for quantities.
Wondering how to make this Blackberry Muffins recipe from scratch? It’s easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat your oven to 400F/200C. Line a muffin tin with muffin liners. Set aside.
Cream the butter and sugar: Using a hand mixer or a stand mixer, add the butter and sugar together and beat on medium speed until the butter and sugar are creamed together.
Add the eggs and vanilla: Slow down the speed of the mixer, then add the eggs one at a time until incorporated, then beat in the milk and vanilla.
Mix the dry ingredients: Sift in the flour, baking powder, baking soda, and salt and whisk until the dry ingredients are fully combined.
Add batter to the bottom of muffin cups: Add 1 tablespoon of muffin batter (without the blackberries or chocolate chips added yet) to the bottom of each muffin liner. TIP: This is to prevent the blackberries from sticking to the bottom.
Fold in the blackberries and chocolate: To the rest of the muffin batter, pour in the blackberries and chocolate chips, then fold in gently until combined using a rubber spatula.
Bake and cool: Spoon the blackberry muffin batter into each muffin tin until the liners are ¾ full. Bake for 20-25 minutes or until the muffins have risen and become golden brown on the top. Let cool for 10 minutes before transferring to a wire rack to cool completely.
The butter, eggs, and milk should all be at room temperature before mixing into the muffin batter. This will keep an even fluffy texture when baked.
When mixing the wet ingredients, the egg and butter might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients
Be careful not to overmix the muffin batter as this could make the muffins lose their fluffy texture.
Make sure your baking soda and baking powder are not expired as this could cause the texture to be too tough.
Fully cool the muffins before serving to ensure they set properly which will keep them from falling apart.
Don’t like milk chocolate? Try mixing in some white chocolate chips for a creamy sweet twist.
Add some warming flavor to the muffin batter by adding a pinch of cinnamon or Pumpkin Spice Blend.
Blackberry muffins can be made without the chocolate chips, just omit them from the recipe and bake as instructed.
Try adding a classic streusel topping.
Use a mix of blackberries, raspberries, blueberries, or strawberries for a delicious chocolate chip mixed berry muffin.
Make double chocolate blackberry muffins by adding ¼ cup unsweetened cocoa powder to the dry ingredients.
Storing: Store cooked and cooled blackberry muffins in an airtight container outside of the fridge for 3-4 days.
Freezing: Cooked muffins can be frozen for 3-4 months. Wrap each one individually in plastic wrap, then add to a freezer-safe bag or airtight container. Thaw on the counter until defrosted before serving.
Yes! Just make sure they are thawed overnight in the fridge before folding into the muffin batter.
The best tips for keeping your muffins fluffy are to make sure your baking soda and baking powder are not expired. You’ll also need to make sure your eggs and butter are both at room temperature before mixing the batter.
Sign up for our free newsletter and never miss a recipe!
Plus, you’ll get a free eBook: 15 Minute Vegan Dinners!
Did you make this recipe? Head down to the comments and leave a star rating! And if you share it on social media, use #veggiedesserts so I can see your creations. I love seeing what you all make!
Follow me on Instagram.
This Blackberry Muffins recipe has chocolate chips so it is the perfect way to enjoy the tart flavor of blackberries with a hint of sweet.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Calories 215 kcal
Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
Sift the flour, baking powder, baking soda and salt into the bowl and stir gently to combine.
Spoon a tablespoon of the mixture into the muffin cases (this is so the blackberries don’t all sink to the bottom).
Gently fold in the blackberries and chocolate chips into the remaining batter.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the muffins are risen and golden.
Calories: 215kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 158mgPotassium: 179mgFiber: 2gSugar: 13gVitamin A: 259IUVitamin C: 3mgCalcium: 58mgIron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.