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.
How to Make Blackberry Muffins in Five Easy Steps:
- Combine flour, sugar, salt and baking powder in a large bowl.
- Combine oil and egg in a mixing cup. Add milk to measure 1 cup. Whisk in vanilla & almond extract.
- Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.
- Make streusel topping by combining sugar, flour, butter, cinnamon & cardamom.
- 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.
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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.
Blackberry Muffins with Streusel Topping Recipe
The BEST Blackberry 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)
- 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.
I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own.