Blackberry Streusel Muffins

Tips for Making These Muffins

Here are a few tips to get perfect muffins every time:

Make sure to not overmix the batter. After adding in the dry ingredients, mix the batter until just combined. If you mix too much, the batter will develop too much gluten, causing the finished muffins to taste tough and chewy. For light and soft muffins, go easy on the mixing towards the end of this recipe.

Use a scoop to portion the muffin batter into the tin. To get a consistent size on all the muffins, I prefer to use a cookie scoop to distribute the batter. When making muffins, I recommend filling the muffin cups about ¾ of the way full so that the muffins rise well in the oven.

Use a toothpick to see if the muffins are ready. The best way to determine when these muffins have finished baking is to insert a toothpick or cake tester directly in the middle of a muffin. If the toothpick comes out clean (with no liquid), then it’s time to remove the pan from the oven.

Common Questions About These Muffins

Can you use frozen blackberries instead of fresh blackberries?

Yes, you can definitely use frozen blackberries instead! The great part about this is that you can enjoy these muffins all year long. If you are using frozen berries, make sure to stir them into the batter without thawing so the color doesn't bleed into the batter.

How long will these muffins stay fresh?

Stored in an airtight container, these muffins will stay fresh at room temperature for about 3-5 days. Alternatively, you can also freeze the muffins (see below).

Can you freeze these muffins?

Absolutely. Let the muffins cool completely after baking, then wrap them individually in plastic wrap or a Ziploc bag and freeze for up to 2 months. When you are ready to eat one, let them thaw at room temperature or even warm them up for a few minutes in the oven.

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Blackberry Streusel Muffins

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Author: Leslie Jeon
Total Time: 35 minutes
Yield: 12 muffins 1x

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Description

These Blackberry Streusel Muffins are absolutely delicious! Packed with fresh and juicy blackberries, they also have a crunchy and sweet streusel topping.

Instructions

Preheat oven to 400°F (204°C). Line a 12-count muffin tin with paper liners and spray them with nonstick cooking spray.
Make the blackberry muffins: In a large bowl, combine the all-purpose flour, brown sugar, granulated sugar, salt, and baking powder, and mix well to combine. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Mix together until just combined, being careful not to overmix. Finally, add in the halved blackberries and mix until just combined. Divide mixture evenly into muffin cups, filling the muffin cups about ¾ of the way full.
Make the streusel topping: In a small bowl, combine the granulated sugar, all-purpose flour, melted butter, and ground cinnamon. Mix together using a fork until the mixture resembles wet, coarse sand.
Use your fingers to sprinkle the streusel topping evenly over all the muffins (you want to cover the surface of the batter entirely).
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool on a wire rack before serving.
Stored in an airtight container, these muffins will stay fresh at room temperature for about 3-5 days.