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:
- 1/2 cup (100g) granulated sugar
- 1/3 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 3/4 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
