It’s still the tail end of blackberry season here in the upper South, and the berries are in full swing a little north of here. That means tasty homemade treats all around, including for breakfast. Not a baker? Don’t worry, this one is super easy and basically foolproof. The buttermilk in the recipe adds a nice tangy flavor and extra moistness to the finished product. Look for whole milk buttermilk for the best results.

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If blackberries are still producing where you live, pick a few and make these jumbo buttermilk muffins. Your friends and family will thank you. Images by author

To start, you will need about 1 1/2 cups of wild blackberries. If you have even a moderate crop this season, that’s about a half hour of picking, and well worth it given how good these muffins taste. I usually stop and pick along the way this time of year when I am out checking cameras and freshening up mineral licks in preparation for the upcoming archery deer season.

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You only need about a cup and a half of blackberries, some buttermilk, and stuff you probably already have in the pantry to make these.

Now I don’t know about you, but I’m not a big fan of tiny muffins. Even regular sized requires two or three to make a good breakfast. If I’m going to eat a muffin, I want a real one. Break out the jumbo tin for this one. It makes about six meal sized muffins.

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Heat your oven to 375 degrees. Start with the dry ingredients. In a large mixing bowl, or in the mixing bowl of a stand mixer, add the flour, sugar, baking powder, and baking soda together. Whisk the dry ingredients well to blend thoroughly.

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Whisk the dry ingredients together.

In another bowl, mix the cinnamon, salt, eggs, buttermilk, melted butter, and oil. Whisk well to combine. Beat the wet ingredients into the dry. I do this in a stand mixer turned to low and slowly pour in the wet ingredients.

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Mix the wet ingredients in a separate bowl.

You can mix it by hand as well.

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Slowly pour the wet into the dry, blending as you go.

Once the batter is fully mixed, gently fold in the blackberries.

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Gently fold in the blackberries by hand.

Spritz your muffin tin with non-stick spray. Fill each space in the tin almost to the top.

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Evenly fill the muffin tin.

This recipe makes about six jumbo or 12 regular muffins. Once the muffin tins are evenly filled, wipe away any excess batter from the top of your tin. Sprinkle raw or turbinado cane sugar over the top of the unbaked muffins.

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Sprinkle raw sugar over the top of the muffins before baking for extra texture.

Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.

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Bake until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for five to 10 minutes before removing them from the pan. Serve warm with butter.

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