These are the BEST Blackberry Muffins. Bursting with blackberries and topped with a delicious crumble topping.
Table of Contents
These blackberry streusel 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.
Reader
Love
I was looking for something a little different and I found it with this recipe. I used frozen berries, but my berries are so large I cut them in quarters. That made distribution thru the batter easier. I followed this recipe to the tee and it was PERFECT! Thanks it is remarkable.
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Ingredients needed
- Flour
- Salt
- Baking powder
- Vegetable oil – or canola oil
- Egg
- Vanilla extract
- Almond extract (optional)
- Milk
- Blackberries – frozen or fresh
How to make them
Step 1
Combine the Dry Ingredients
- Combine flour, sugar, salt and baking powder in a large bowl.
Step 2
Combine the Wet Ingredients
- Combine oil and egg in a mixing cup. Add milk to measure 1 cup. Whisk in vanilla & almond extract.
Step 3
Mix it All Together
- Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.
Step 4
Make the Streusel Topping + Bake
- Make streusel topping by combining sugar, flour, butter, cinnamon & cardamom.
- Sprinkle muffins with streusel topping & bake.
Recipe tips
- I used both cinnamon and cardamom in the crumble topping for these blackberry streusel 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 blackberry crumble 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.
Variations
- Swap the Fruits: You can also make these muffins with raspberries, blueberries or strawberries.
- Mini Muffins: This recipe can be adapted to make mini muffins. Simply reduce the baking time if you’re using mini muffin tins.
- Large Muffins: Simply increase the baking time if you’re using large muffin tins.
- Tangy: Add a little tang to your muffins by adding in a squeeze of lemon juice and some lemon zest.
How to make ahead and store
- 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 them?
- 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.
More breakfast recipes
More blackberry recipes
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Full Recipe
Blackberry Muffins
Equipment
Ingredients
- 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 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
Instructions
- 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.
Notes
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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.
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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.
-
You can also make these muffins with raspberries, blueberries or strawberries.
-
This recipe can be adapted to make mini muffins. Simply reduce the baking time if you’re using mini muffin tins.
-
Add a little tang to your muffins by adding in a squeeze of lemon juice and some lemon zest.
Nutrition
This post was originally published in 2019. It was updated in 2023 to add new information. The blackberry crumble muffins recipe remains the same. Enjoy!
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