I have tested and retested this banana and blackberry muffin recipe more times than I can count, making small adjustments along the way until it landed exactly where I wanted it!! The result is a soft, tender crumb with those beautiful tall bakery domed tops and a flavor that is perfectly balanced!
What makes this recipe super special to me is how dependable it is. It is one of those recipes you can make almost without thinking (half asleep in the morning) and it still turns out beautifully every time. People ask for the recipe again and again! This is a recipe you can trust to deliver really lovely banana muffins every single time!!
Why You'll Love This Banana Blackberry Muffin Recipe
- Easy: Simple steps and straightforward ingredients make this recipe beginner friendly!! All you need is one bowl!
Texture: Incredibly fluffy, moist, and tender with beautifully domed tops!
Fun flavor combo: The classic sweetness of banana meets juicy, slightly tart fresh ripe blackberries for a unique twist.
What are blackberries?
Blackberries are one of those fruits I always come back to because they feel a little rustic, a little elegant, and so packed with juicy, sweet tart flavor. They grow on brambles and are made up of tiny little drupelets clustered together, which gives them that gorgeous deep purple black color and delicate texture. I love using blackberries in everything from pies, crisps, jams, and cakes because they bring such a fresh, vibrant flavor that instantly makes any recipe feel a bit more special!
Jump to:
- Why You'll Love This Banana Blackberry Muffin Recipe
- What are blackberries?
- Baking Tips
- Moist Banana and Blackberry Muffin Ingredients
- How to Make Easy Banana Blackberry Muffins!
- Moist Banana and Blackberry Muffin Pro Tips
- Old fashioned Banana Muffin Variations
- FAQs About the Best Blackberry Banana Muffins
- Storage
- More Sweet Treats
- 📖 Recipe
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Moist Banana and Blackberry Muffin Ingredients
- Bananas: Must be very overripe, almost black. This ensures maximum sweetness, moisture, and deep banana flavor
- Blackberries: Use fresh or frozen. If using frozen, do not thaw, this prevents excess moisture and bleeding. You do not need to coat the blackberries in flour in this recipe! My blackberry lemon cake is also amazing!!
- Sour cream: Adds richness and creates an ultra tender crumb. My raspberry banana muffins and pecan banana bread also used sour cream!!
- Baking powder: Essential for a strong rise and those tall muffin tops, we're not using baking soda in this recipe.
- Brown sugar: Provides sweetness with a subtle molasses depth and extra moisture, I like using dark brown sugar
- All purpose flour: For best results, weigh your flour. If not weighing, use the fluff and spoon method to avoid dense muffins! Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
See recipe card below for quantities.
How to Make Easy Banana Blackberry Muffins!
- Preheat the oven to 430°F and line a muffin pan with 12 muffin liners. Using a fork or mixer, mash the overripe bananas in a large mixing bowl until smooth.
- Add the vegetable oil, sour cream, eggs, vanilla extract, and dark brown sugar to the mashed bananas. Beat until well combined.
- In a medium bowl, whisk together the dry ingredients: flour, kosher salt, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients in two batches, beat until just combined. Gently fold in the blackberries, being careful not to over mix. Distribute the batter evenly among the 12 muffin liners.
- Place the muffins on the center rack of the oven and immediately reduce the temperature to 400°F. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Hint: Sprinkle the tops of batter with coarse turbinado sugar or granulated sugar for delicious sugary tops.
Moist Banana and Blackberry Muffin Pro Tips
- Oven temperature: Start your oven at 430°F, then immediately lower to 400°F after placing the muffins inside for a strong initial rise
- Doneness check: Use a toothpick to check doneness, it should come out clean or with a few moist crumbs
- Room temperature ingredients: These blend more smoothly and create better texture
- Blackberry distribution: Evenly distribute the blackberries and cut larger ones in half for consistent bites
- Do not overmix: This is key to keeping the muffins soft and tender, over mixing anything with banana can become gummy.
- Muffin size: Fill liners generously and make only 12 muffins for large, bakery style tops
Old fashioned Banana Muffin Variations
- Brunch pairing: Serve alongside oatmeal and Greek yogurt for a fun brunch option, banana blackberry oatmeal is a classic flavor!
- Add nuts: Mix in chopped nuts for extra crunch, pecans or walnuts would be amazing.
- Different berries: Swap in raspberries or blueberries
- Chocolate twist: Add chocolate chips for a sweeter variation, white chocolate or dark chocolate would be delish!
- Blackberry oatmeal muffins: Add some oats on top for a fun texture and flavor!
- More spice: Add cardamom or nutmeg for extra warmth and depth.
- Streusel: adding streusel on top would be cozy and delicious!! An oat topping would also be awesome!
FAQs About the Best Blackberry Banana Muffins
Yes! You can use a 1:1 gluten free flour that you know and trust!
Yes, you can fresh or frozen blackberries. If using frozen, do not defrost the berries.
Yes! I wouldn't start at 430°F, I would start them at 400°F and keep an eye on them, check after 10 minutes.
I've never tested this recipe making banana bread, if you want to make banana bread, check out my cardamom banana bread and banana bread with pecans!!
They are so delicious together, especially when they’re in season. Bananas add natural sweetness and creaminess, while blackberries bring a fresh, juicy tartness that balances everything out perfectly. It is one of those flavor pairings that feels simple but works so well in smoothies, muffins, baked oatmeal, and even cakes.
Storage
Room temperature: Store the muffins in an airtight container at room temperature for 2 to 3 days to keep them soft and fresh.
No refrigerator: Do not refrigerate, this can dry out the muffins and negatively affect the texture.
Freezing for freshness: For best results, freeze the muffins the same day they are baked to lock in maximum freshness.
How to freeze: Let muffins cool completely, then place in an airtight container or freezer safe bag.
How to enjoy later: Thaw at room temperature and warm slightly to bring back that fresh baked texture.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Banana Blackberry Muffins
Equipment
- Muffin pan
- Muffin liners
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Blackberry Banana Muffins
- 3 overripe bananas medium/large, almost black, 7-8 inches long
- ½ cup (110 grams) vegetable oil can also use canola
- ½ cup (120 grams) sour cream full fat (can also use whole milk greek yogurt)
- 2 large eggs room temperature is best
- 1 teaspoon vanilla extract
- ⅔ cup (132 grams) packed dark brown sugar can also use light
- 1 and ¾ cups (230 grams) all purpose flour use the fluff and spoon method if not weighing, see notes
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- 1 and ½ cups (200 grams) blackberries, cut in half if big can also use frozen, do not defrost
Instructions
Banana Blackberry Muffins
- Preheat the oven to 430°F and line a muffin pan with 12 muffin liners.
- In a medium bowl, whisk together the dry ingredients: flour, kosher salt, baking powder, and cinnamon. Set aside.
- Using a fork or mixer, mash the overripe bananas in a large mixing bowl until smooth.
- Add the vegetable oil, sour cream, eggs, vanilla extract, and dark brown sugar to the mashed bananas. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients in two batches, beat until just combined.
- Gently fold in the blackberries, being careful not to over mix, it will create dense muffins!
- Distribute the batter evenly among the 12 muffin liners. The liners will be full, you want to fill them all the way up, it will look like too much batter but it's not. If desired, sprinkle the tops with a little granulated or coarse turbinado sugar for added texture and sweetness.
- Place the muffins on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom and immediately reduce the temperature to 400°F
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Julie says
Oh my gosh best banana muffin recipe ever!!
Amanda says
Woo!! So glad you approve Julie!!