These Blackberry Streusel Muffins are absolutely delicious! Packed with fresh and juicy blackberries, they also have a crunchy and sweet streusel topping.
They look and taste like summer. ABSOLUTELY perfect. Thank you. ★★★★★
You can call off the search—you have officially found your new favorite muffins.
These blackberry streusel muffins are studded with fresh blackberries and have a delicious crunchy streusel topping. Plus, they take less than 15 minutes to make. What more could you want?
During the summertime, I like to bake with blackberries as much as possible, and these muffins are the perfect way to showcase my favorite fruit. They are delicious both for breakfast and dessert, and I guarantee the whole family will love them too.
Without further ado, let's make some 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
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.
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).
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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