These are the BEST Blackberry Muffins. Bursting with blackberries and topped with a delicious crumble topping.
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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.
Ingredients needed
- Flour
- Sugar
- Salt
- Baking powder
- Vegetable oil – or canola oil
- Egg
- Vanilla extract
- Almond extract (optional)
- Milk
- Blackberries – frozen or fresh
Can you use frozen blackberries?
- 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!
- When using frozen blackberries, be sure to stir them into the batter without thawing, otherwise they will turn the muffins purple.
How to make them
- 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.
Recipe tips
- 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.
Variations
- 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.
How to make ahead & 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 blackberry recipes
- Blackberry Cornbread Muffins with Whipped Honey Butter
- Blackberry Galette
- Blackberry Moscow Mule
- Blackberry Bellini with Fresh Ginger
- Custard Tart with Blackberries
- Sous Vide Blackberry Infused Vodka
More breakfast recipes
- Greek Yogurt Breakfast Bowls
- Strawberry Dutch Baby
- Ricotta Toast with Blackberries & Honey
- Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt
- Mexican Breakfast Tostadas
- Blueberry Breakfast Cookies with White Chocolate
- Breakfast Yogurt Popsicles with Granola
Did you make these blackberry muffins with crumble topping?
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Blackberry Muffins
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 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
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
- 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.
Equipment
Nutrition
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This post was originally published in 2019. It was updated in 2023 to add new information. The blackberry muffin recipe remains the same. Enjoy!
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!).
Yay!!! You are so lucky to have all those bushes – Though I know they can be hard to control!
Wow these look fabulous- I had no idea Oregon produced 90% of frozen blackberries, that’s awesome! Another thing to brag about for our great state.
Isn’t it cool?!
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.
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.
Hi Mia – Unfortunately all ovens cook at slightly different temperatures. I’m sorry they didn’t turn out for you!
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
You definitely can Hillary!
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!
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?
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!
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.
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.
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!
I’m so happy to hear that Isabella!
The muffins turned out beautiful and delicious, thank you!
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!
There is definitely a lot of topping mixture Skylar 🙂 I’m glad you were able to adjust to your liking!
i made these using gluten free flour and dairy free milk and butter, and they were still so wonderful! taste wise, the best muffins i’ve ever made for sure. only issue i had was that the blackberries sank to the bottom, but i read that can be easily fixed by lightly coating them with flour. cant wait to make them again!
Delicious, easy recipe. I substituted applesauce for oil in the muffin to make it lower fat. Also cut the amount of butter in the the topping and used half brown sugar. We have lots of frozen berries and these are a wonderful treat when blackberry season is long gone!
Thanks Susan!
This recipe is The Best, Awesome Recipe!! I made these this morning, and I baked them at 375 degrees for 25 minutes because I made 6 jumbo muffins and they are beautiful and delicious, especially with a hot cup of coffee!
Thanks Susie!
I usually make recipes exactly as written the first time, so it is unusual for me to change things, but I only had a small amt of fresh picked blackberries and not sure if would be able to get more, so went with some of my personal favorites added. The texture of the muffin was perfect, not too dense but hefty and cakey at same time. The changes I made: I floured blackberries before adding to mix. I added a small amt fresh nutmeg to both batter and topping. For topping I used 1/4 cup reg sugar and 1/4 cup light brown sugar, and added about 1/4 cup oatmeal, and a little more butter. They were very yummy, good size and great warmed with a little butter. Thanks for the recipe!
You’re welcome Debbie! I’m glad you gave them a try! Love your addition of oatmeal in there!
I’ve made these several times now! First, when we lived in Oregon, and I used Oregon blackberries! Now we live in South Africa, and I’ve made them with chopped apples and blueberries. They get raving reviews from my family every time!
Thanks Naomi!
I made these this morning and they are absolutely delicious. The only ingredient I didn’t add was the cardamom, because I didn’t have it. The streusel topping is crispy, buttery perfection! My topping did mix up into a paste like consistency, but baked into a perfect streusel. Love the tip to store the muffins in a container lined with paper towel. I will definitely be making these regularly and I will buy cardamom for the next batch. Oh, this made 9 standard muffins for me. Thank you.😊
Thanks Robby!