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!
Why You'll Love This Recipe
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.
Ingredients & Tools
- White Granulated Sugar - Helps sweeten up the dry base of the muffins.
- Butter - Combines with flour and sugar for a perfectly dense buttery muffin.
- Eggs - Binds the muffin batter together and helps them set properly when baking.
- Milk - Helps to thin out the muffin batter while keeping a creamy texture.
- Vanilla Extract - Infuses the muffins with a hint of vanilla flavor.
- All-Purpose Flour - The main dry ingredient, the flour helps hold all of the ingredients together and creates a cake-like texture.
- Baking Powder & Soda - Helps the muffins rise and gives them a fluffy texture.
- Salt - Activates the baking soda and baking powder and balances the sweet flavors in the muffins.
- Blackberries - Are added to the batter to give a sweet and tart berry flavor. Use fresh or frozen berries.
- Chocolate Chips - Gives the muffins a sweet kick that pairs well with the flavors of blackberry. I love using dark chocolate or semi-sweet, but white or milk chocolate works too!
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!
Blackberry Muffins with Chocolate Chips
- ½ cup 100g granulated white sugar
- ⅓ cup 75g butter at room temperature
- 2 eggs
- ¾ cup 175ml milk
- 2 teaspoons vanilla extract
- 1 ½ cups 250g all-purpose flour plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
- 1 cup 150g fresh blackberries
- ½ cup 100g chocolate chips
- 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.
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.