By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
266 cal · 45 min
Blackberry Beer Breakfast Muffins
Recipe GLPRb8a7d6c4e85b4a
Rate this recipe
Average rating: 4.3 (1)
Moist and flavorful breakfast muffins studded with tart frozen blackberries and a hint of pale ale. These muffins feature a tender crumb enriched with sour cream and topped with a crunchy brown sugar and oat streusel. Perfect for a special breakfast or brunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cup All-purpose flour
1 cup Granulated sugar
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
1 large Large egg
5 tbsp Butter, melted
⅓ cup Sour cream
⅔ cup Pale ale beer
2 cup Frozen blackberries
½ cup Rolled oats
½ cup Brown sugar, packed
Directions
Preheat your oven to 350°F. Prepare a standard 12-cup muffin tin by inserting paper liners or greasing the cups with butter or cooking spray.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients together with a whisk or fork until evenly distributed.
Create a well in the center of the dry mixture. Pour the melted butter, beaten egg, sour cream, and pale ale into the well. Using a spatula or wooden spoon, stir gently until just combined—the batter should be slightly lumpy. Do not overmix.
Carefully fold the frozen blackberries into the batter, being gentle to avoid crushing them.
Divide the batter evenly among the muffin cups, filling each approximately two-thirds full.
In a small bowl, mix together the packed brown sugar and rolled oats. Sprinkle this mixture evenly over the top of each muffin.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs. The tops should be lightly golden. If using fresh blackberries instead of frozen, reduce baking time by 2 to 3 minutes.
Remove from the oven and let the muffins cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely.
Comments
Blackberry beer muffins hit a sweet spot for Charlotte: blackberries are reliably stocked at Harris Teeter and Food Lion year-round, and all other ingredients are standard pantry items found at any major chain. The stated 45 minutes is honest for mixing, filling, and baking, though budget an extra five for cooling slightly before serving. At roughly $0.40–$0.50 per muffin, the cost is reasonable; beer and fresh blackberries are the main drivers, but both are wallet-friendly. These are easy weeknight bakes with no fussy technique, they reheat well wrapped in foil the next day, and a dozen muffins feed a family across breakfasts—the only caveat is that blackberries can vary in price between seasons, so winter batches will cost a bit more than summer ones.
Sign in or create a free account to add your review.
