The BEST Blackberry Muffins with Crumble Topping

The BEST Blackberry Muffins. Bursting with blackberries and topped with a cinnamon-cardamom crumble topping. 

These Bakery Style Blackberry Muffins have won over my heart. They’re super simple to make with just 5-simple steps. When you realize how easy these muffins are to make, you’ll want to make them over and over again. Which will be especially helpful if you live in the Pacific NW and have a bounty of fresh blackberries in the summertime. 

Can You Use Frozen Blackberries to Make Blackberry Muffins? 

  • Yes! The best part of these muffins is that you can also make them with frozen berries, so that you can enjoy them year round! I used frozen Oregon blackberries in this recipe. 
  • When using frozen blackberries, be sure to stir them into the batter without thawing, otherwise they will turn the muffins purple. 

Fun Fact: Did you know that more than 90% of the US grown, frozen blackberries you find in the grocery store are from Oregon? We’ve got the perfect combination of clean air, fertile soils, warm days and cool nights that produces the perfect berries. 

Hands holding bowl of frozen blackberries.

How to Make Blackberry Muffins in Five Easy Steps: 

  1. Combine flour, sugar, salt and baking powder in a large bowl. 
  2. Combine oil and egg in a mixing cup. Add milk to measure 1 cup. Whisk in vanilla & almond extract. 
  3. Combine dry ingredients and wet ingredients until just combined, then fold in blackberries. 
  4. Make streusel topping by combining sugar, flour, butter, cinnamon & cardamom.
  5. Sprinkle muffins with streusel topping & bake. 


Tips for Making Blackberry Muffins: 

  • I used both cinnamon and cardamom in the crumble topping for these blackberry muffins because I love the flavor cardamom gives baked goods. However, if you don’t have cardamom, or don’t love its flavor, feel free to leave it out and just use 1 ½ teaspoons of cinnamon instead. 
  • I used both vanilla and almond extracts in these bakery style blackberry muffins. I love how the almond extract complements the berries, but you can leave out the almond extract and use 1 ¼ teaspoons vanilla extract. 
  • This blackberry muffin recipe will make 8 large muffins, or 10 standard size muffins. Cook time will vary based on the size of your muffins, so be sure to check them for doneness. They are done when a tester inserted into the center comes out clean

How to Store Blackberry Muffins

  • To store, place them in a plastic bag or airtight container lined with a paper towel (this prevents them from getting soggy). Seal and store at room temperature for up to 4 days. 

Can You Freeze Blackberry Muffins? 

  • You can freeze blackberry muffins. Place the cooled muffins in a freezer bag and freeze for up to 3 months. Let thaw at room temperature or reheat in the microwave. 
Overhead shot of blackberry muffins on cooling rack next to bowl of blackberries.

Blackberry Recipes

Breakfast Recipes:

If you loved these Blackberry Muffins I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Side view of blackberry muffins on cooling rack.

Blackberry Muffins with Streusel Topping Recipe

Side view of blackberry muffin in parchment paper liner.

The BEST Blackberry Muffins

The BEST Blackberry Muffins. Bursting with blackberries and topped with a cinnamon-cardamom crumble topping.
3.78 from 36 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 large, big-topped muffins / 10 standard muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ⅓ – ½ cup milk
  • 1 cup fresh frozen blackberries (or fresh)

Streusel Topping:

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter (melted)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom


  • Preheat oven to 400 degrees. Grease a muffin tin or line with muffin liners.
  • Add flour, sugar, salt and baking powder to a large bowl. Whisk to combine.
  • Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ – ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
  • Add to flour mixture and stir until just combined. Then fold in blackberries.
  • To Make Streusel Topping: Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.
  • Divide batter evenly into muffin cups. Sprinkle with streusel topping.
  • Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.


  • To store, place  in a plastic bag or airtight container lined with a paper towel (this prevents them from getting soggy). Seal and store at room temperature for up to 4 days. Or freeze for up to 3 months. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Muffin tin


Calories: 380kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 37mg | Sodium: 210mg | Potassium: 182mg | Fiber: 2g | Sugar: 33g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg

I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own. 

21 thoughts on “The BEST Blackberry Muffins with Crumble Topping”

  1. 5 stars
    These muffins have my name written ALL over them! We are surrounded by blackberry bushes on our property and I have pounds and pounds of them in my freezer. Definitely making these next time I’m in a muffin mood (which is often!).

  2. 5 stars
    We just tried these with almond flour and our muffins caved in and were deflated. The flavor was ON POINT, so we want to try to make them again. Any tips on how to make this work with almond flour?

    • Hi Christina – Unfortunately I don’t do much baking with almond flour so I’m not much help. From what I’m reading online, it may be helpful to add an egg in there.

      • The first time I tried this recipe, I used regular old AP flour and mine also caved in the middle. I think I put too much of the topping on and didn’t have the topping crumbs small enough. The second time, I mixed the crumb topping then froze it for a bit and chopped it into smaller crumbs. I also didn’t use it all because it seemed like too much weight (and what I thought was the reason for the caving in). They rose just fine.

        I’ve also done it by using some of the crumb topping at the start of baking but then adding more later in the cooking, after they’d started to rise. This also worked out fine.

  3. 4 stars
    I thought baking them at 400 for 20 to 25 minutes was too long. I would lower the temperature to 350 for 20 to 25 minutes. I did it at 400 for 20 minutes and they were too dark! I guess you could do 400 for 15 minutes, but I think turning the temperature down would be the better idea. If they weren’t overcooked, they’d be delicious.

  4. 5 stars
    I haven’t used this recipe yet, but just wondering if I can replace the blackberries with other berries e.g. frozen raspberries? Thanks x

  5. 5 stars
    Very lovely recipe! I will try it with cardamom next time since I was out – it was so delicious though even without it. I’m a big fan of using the almond extract, it gives a deeper, richer flavor. Thanks for your postings and pics 🙂 Looking forward to trying some of the other blackberry recipes since I couldn’t resist buying a whole box full of blackberries from the farmers market!

  6. Adding melted butter to make the streusel topping resulted in paste, not crumbs. Eventually when it cooled off (and after I added some oatmeal and some more flour) I was able to crumble it somewhat. Other recipes I have used put in cooled butter and use a pastry cutter to create the crumbs. Did I miss something here?

  7. I tried the recipe yesterday but used Whole Wheat Flour. They were a bit drier but still good in my opinion. My mom didn’t like them though.
    Today, I will try again with all purpose flour and raspberries. So looking forward to them!

  8. 5 stars
    This is a solid recipe! I used brown sugar for the topping and it turned out great! I also let those crumbs cool a bit before topping and it worked out fine.

  9. 4 stars
    recipe is good, but web page is awful. way too many pop ups, videos, advertising, and other crap. Not worth the effort to look at other recipes in this website.

  10. Made these this afternoon after searching the web for something to do with my frozen blackberries and I am so glad I came across this recipe! They have come out so so good!

  11. 5 stars
    Loved them! I followed everything except I didn’t have almond extract or cardamum. For the topping, after mixing the melted butter with the sugar I waited until it cooled and mixed it again and crumbled it on in a light layer on top. I also left about 3 large tablespoons of the topping off, I thought there was enough already. Soo moist inside and like a crumble/crisp topping!


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