• Skip to main content
  • Skip to primary sidebar

The Baker's Almanac

menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Muffins

    Blackberry Streusel Muffins

    Published: Jul 8, 2020 · Last Modified: Mar 23, 2022 by Leslie Jeon · Leave a Comment · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Blackberry Streusel Muffins


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

    Blackberry Streusel Muffins this post

    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! 

    Jump to:
    • Tips for Making These Muffins
    • Common Questions About These Muffins
    • Blackberry Streusel Muffins
    • Comments

    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.
    Blackberry Streusel Muffins

    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.

    Blackberry Streusel Muffins

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Blackberry Streusel Muffins

    Blackberry Streusel Muffins


    • Author: Leslie Jeon
    • Total Time: 35 minutes
    • Yield: 12 muffins 1x
    Print Recipe
    Pin Recipe

    Description

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


    Ingredients

    Scale

    Blackberry Muffins:

    • 2 cups (260g) all-purpose flour
    • ¼ cup (40g) brown sugar 
    • ¼ cup (50g) granulated sugar 
    • ½ teaspoon (3g) salt 
    • 2 teaspoons (7g) baking powder 
    • 1 cup (235g) milk 
    • 4 tablespoons (56g) unsalted butter, melted 
    • 1 large egg (50g)
    • 1 teaspoon (2g) vanilla extract 
    • 1 cup (145g) fresh blackberries, halved 

    Streusel Topping:

    • ½ cup (100g) granulated sugar 
    • ⅓ cup (45g) all-purpose flour
    • 4 tablespoons (56g) unsalted butter, melted 
    • 1 teaspoon (2g) ground cinnamon 

    Instructions

    1. Preheat oven to 400°F (204°C). Line a 12-count muffin tin with paper liners and spray them with nonstick cooking spray.
    2. 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.
    3. 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.
    4. Use your fingers to sprinkle the streusel topping evenly over all the muffins (you want to cover the surface of the batter entirely).
    5. 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.
    6. Stored in an airtight container, these muffins will stay fresh at room temperature for about 3-5 days.

    Equipment

    Image of Cookie Scoop

    Cookie Scoop

    Buy Now →
    Image of Cupcake Liners

    Cupcake Liners

    Buy Now →
    Image of 12-Cup Muffin Pan

    12-Cup Muffin Pan

    Buy Now →

    Notes

    • If using frozen blackberries, simply add them in without thawing. If you thaw them, the batter might absorb too much of the color and turn purple.
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: blackberry muffins, muffins, blackberries

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

    More Muffin Recipes

    • Bakery Style Blueberry Muffins
    • Banana crumb muffins on a cutting board with parchment paper
      Banana Crumb Muffins
    • Stack of strawberry chocolate chip muffins on top of a gold tray
      Strawberry Chocolate Chip Muffins

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

    Learn more about me →

    keep in touch

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    find the perfect recipe

    recipes perfect for spring

    • Jar of strawberry jam in front of bread and a basket of strawberries
      Easy Strawberry Jam (No Pectin)
    • Hand holding a cupcake topped with frosting and Lucky Charms
      Lucky Charms Cupcakes
    • Lemon macarons sitting on a baking sheet next to piping bags with buttercream and lemon curd
      Lemon Macarons
    • Bakery Style Blueberry Muffins

    bake like a pro

    • Various baking ingredients like eggs, honey, milk, and chocolate chips
      11 Common Baking Mistakes You Might Be Making
    • The Ultimate Fruit Flavor Pairing Chart
    • Canisters of baking powder and baking soda
      Baking Soda vs. Baking Powder: What's the Difference?
    • Whisk attachment with Italian meringue in front of eggs and a bowl of meringue
      The Difference Between French, Swiss, and Italian Meringue

    Footer

    ↑ back to top

    Info

    About

    Contact

    Privacy Policy

    Portfolio

    Recipes

    Cakes and Cupcakes

    Cookies

    Muffins

    Scones

    Learn

    Baking Tips

    Pastry School Recaps

    Culinary Industry

    Blogger Resources

    Copyright © 2023 The Baker's Almanac. All rights reserved.
    As an Amazon Associate I earn from qualifying purchases.


    We are using cookies to give you the best experience on our website. Learn more here.

    The Baker's Almanac
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.