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Blackberry Muffins with Streusel Topping

This easy blackberry muffin recipe makes a moist muffin, that is dotted with juicy blackberry chunks and topped with buttery cinnamon streusel.

These easy blackberry muffins are full of flavor and texture. They are soft and bright with a moist texture and crisp crumb topping. Fresh or frozen berries can be used in this blackberry muffin recipe, or switch the blackberries up for a different berry altogether!

blackberry muffin on a rack.

Wild blackberries

We go blackberry foraging most weekends over berry season, to fill our freezer with as many berries as possible. Some will be made into fruit leather, jam, ice cream, and these homemade blackberry muffins.

Blackberries in muffins

Juicy blackberries make perfect surprises in muffins. Biting into sweet blackberries is the perfect complement to the fluffy muffin texture and brings extra moisture.

The fresh berries are folded through the batter right at the end to avoid the plump blackberries being broken up by being mixed too much.

Frozen blackberries are prone to breaking up in the batter and releasing a lot of their juices. This can color the batter too much. To avoid the frozen juicy berries from bleeding into the batter, add them to each individual muffin once the batter has been made and scooped into the muffin tin.

bitten blackberry muffin with streusel.

The streusel

The crispy streusel topping is one of the best parts of these muffins. It’s like bites of cinnamon shortbread and this gives another element of texture to the muffin. There’s quite a bit of crumb, and it might look like there is too much.

Just pile it on top of the muffins really generously and as it bakes some of the crumbs sink into the batter and some of it becomes golden and crispy.

streusel topped muffins.

Ingredients

Find the ingredient amounts listed in the printable full recipe card at the bottom of this post. Here is a rundown of what you will need –

  • Blackberries – Fresh blackberries or frozen
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Salt
  • Room temperature softened butter – This can be salted or unsalted butter.
  • Granulated sugar
  • Large eggs
  • Vanilla extract or paste
  • Milk
  • Apple cider vinegar or lemon juice

Streusel

  • All-purpose flour
  • Granulated sugar
  • Melted butter
  • Ground cinnamon
  • Pinch of salt

Equipment

You will need a standard 12-hole muffin pan

Step-by-step instructions

Preheat the oven to 220°C/425°F. Line a muffin pan with paper liners.

Streusel

In a small bowl combine melted butter, granulated sugar, cinnamon, salt, and all-purpose flour. Use a fork to combine it into a coarse crumb, then set it aside.

a bowl of streusel.

The muffins

In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set these dry ingredients aside.

In a large bowl or the bowl of your stand mixer add the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy.

creamed butter and sugar.
an egg in creamed butter.

Beat the eggs in, one at a time followed by the vanilla.

Measure out the milk into a glass and stir through the apple cider vinegar or lemon juice. Set this aside for now.

Add half the dry mixture to the wet mixture and fold it carefully to combine using a rubber spatula. Add in half the milk mixture and fold, then continue with the remaining flour and milk.

milk being poured into batter.

If using fresh blackberries, toss them in a tablespoon of flour, then carefully fold them into the batter in the bowl. This helps to stop them from sinking. If using frozen blackberries, wait to add them until the muffin batter has been scooped into the muffin cups.

Divide the batter evenly over the prepared muffin tin. An ice cream scoop is easy to use for this job. Add the frozen blackberries evenly over each muffin and gently press them partway into the batter. Don’t push them all the way down.

Generously sprinkle the streusel on top of each muffin. You can pile it on, it will sink into the batter once in the oven.

paper liners with batter and berries.
streusel topped muffins.

Baking

Bake the muffins at 220°C/425°F for 5 minutes then turn the oven down to 180°C/350°F and continue baking for another 18-20 minutes until the tops of the muffins are golden brown and spring back when lightly pressed in the center. The baking time will depend on your oven.

Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to further. The warm muffins can be enjoyed right away.

Storing

Store leftover muffins at room temperature in an airtight container for up to 3 days. Freeze the baked muffins for up to 3 months, (helpful if you make a double batch!) Let them cool completely and place each muffin in a freezer-safe container or bag.

Thaw in the fridge or on the bench. Rewarm them in the microwave or in the oven for 5 minutes at around 300°F/150°C for a fresh-baked muffin texture.

cut in half blackberry muffin.

Related recipes

Looking for some other blackberry recipes? Check out this no-churn blackberry ripple ice cream or why not try making this apple cider vinegar but using blackberries instead?

After some other muffin recipes? Try these gingerbread zucchini muffins.

bitten blackberry muffin with streusel.

Blackberry Muffins with a Buttery Streusel Topping

Yield: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A fluffy muffin with juicy blackberries and topped with a crispy cinnamon streusel. 

Ingredients

Streusel

  • 30g unsalted butter, melted
  • 45g all-purpose flour
  • 65g granulated sugar
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Muffins

  • 115g unsalted butter, softened to room temperature
  • 100g granulated sugar
  • 50g soft brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 225g all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 190g whole milk, room temperature
  • 1 Tbsp apple cider vinegar or lemon juice
  • 1 cup fresh or frozen blackberries

Instructions

  1. Preheat the oven to 220°C/425°F. Line a muffin pan with paper liners.
  2. In a small bowl combine melted butter, granulated sugar, cinnamon, salt, and all-purpose flour. Use a fork to combine it into a coarse crumb, then set it aside.
  3. In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set these dry ingredients aside.
  4. In a large bowl or the bowl of your stand mixer add the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy.
  5. Beat the eggs in, one at a time followed by the vanilla.
  6. Measure out the milk into a glass and stir through the apple cider vinegar or lemon juice. Set this aside for now.
  7. Add half the dry mixture to the wet mixture and fold it carefully to combine using a rubber spatula. Add in half the milk mixture and fold, then continue with the remaining flour and milk.
  8. If using fresh blackberries, they can be tossed in a tablespoon of flour, then carefully folded into the batter in the bowl. If using frozen blackberries, wait to add them until the muffin batter has been scooped into the muffin cups.
  9. Divide the batter evenly over the prepared muffin tin. An ice cream scoop is easy to use for this job. Add the frozen blackberries evenly over each muffin and gently press them partway into the batter. They don't need to be pushed all the way down.
  10. Generously sprinkle the streusel on top of each muffin. You can pile it on, it will sink into the batter once in the oven.
  11. Bake the muffins at 220°C/425°F for 5 minutes then turn the oven down to 180°C/350°F and continue baking for another 18-20 minutes until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
  12. Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to further. 
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 132Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 30mgSodium: 163mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g

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2 Comments

  1. Thank you for this recipe! I made a batch on Saturday and am being hounded to make more today, I’d say that’s a success 🙂

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