Go Back
+ servings

Blackberry Cranberry Sour Cream Muffins

a delicious muffin recipe made with blackberries, cranberries, sour cream and lime.
Course Breakfast, Muffins/Scones
Cuisine All-American
Keyword Blackberries, cranberry, lime, sour cream
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 dozen
Author Lynn / Turnips 2 Tangerines


  • 2 1/2 cups all purpose flour
  • 1 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup sugar
  • 8 Tbsp warm melted butter
  • 1 teaspoon vanilla
  • juice and zest from 1 lime
  • 2 tablespoons ground flaxseed
  • 1 1/2 cups of blackberries fresh
  • 1/2 cup finely chopped cranberries


  • Preheat oven to 400°F Grease a standard 12 muffin pan or line with paper muffin cups.
  • Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
  • In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter, vanilla, juice, zest and flaxseed.
  • Add the wet mixture to the dry mixture, and mix together with a few light strokes, just until the dry ingredients are moistened.
  • Gently fold in the berries and cranberries.
  • Do not over-mix! Divide the batter evenly among the muffin cups. Bake at 400°F until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes.
  • Let cool for 2 to 3 minutes before removing from the pan, let cool on wire rack.