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. ★★★★★
-MommaT
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!
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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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Blackberry Streusel Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Blackberry Streusel Muffins are absolutely delicious! Packed with fresh and juicy blackberries, they also have a crunchy and sweet streusel topping.
Ingredients
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
- 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.
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
Can the batter be stored overnight?
Yes, you can definitely store the batter overnight! I'd recommend storing it in an airtight container in the fridge overnight, then you can portion the chilled batter directly into your muffin pan and bake the next day.
They look and taste like summer. ABSOLUTELY perfect. Thank you.
I'm so glad you enjoyed them! Thanks so much for taking the time to leave a review. 😊
Baking them as we speak and as it snows. Smells amazing. Batter looked a tad stiff. So added an extra splash of milk. Will leave another comment when taste test is completed. Seems great so far. And I bake a lot.
Glad to know adding an extra splash of milk helped! I'll be sure to check the stiffness of the batter the next time I make this recipe.
Cooked them a tad shorter and they turned out great! Love the recipe and the brown sugar plus regular sugar made them taste amazing vs other recipes that only call for white sugar.
I'm so glad you enjoyed the recipe, Tamra!