Blackberry Muffins

These old-fashioned blackberry muffins are a great way to turn fresh summer blackberries into a delicious breakfast treat. With their moist fruit filled inside and the crumb streusel topping, they’re going to be your new favorite treat!

They have a soft and tender crumb, and are easy to mix together. They’re a great make ahead treat that you can pop in a back-to-school lunch too. Store them in the fridge or freezer, and use fresh or frozen berries as you like.

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Fresh blackberries

My blackberry plant is just covered with the sweet jeweled fruits. And I’m out there picking a bowl full of blackberries almost every day. Check out my Instagram Reel with them.

So, I decided it was time to bake them into a special treat.

More blackberry recipes

How to make

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

Gather the ingredients for this easy blackberry muffin recipe.

It’s best to wash the berries right before you’re going to use them. Wash, drain, and remove any stems or leaves, and toss any wrinkly or damaged berries.

Preheat oven to 400° F.

Prepare a muffin pan with 12 cupcake liners. Lightly spray the inside of the paper liners with cooking spray.

Not greasing the muffin cups properly can cause the muffins to stick to the paper and be difficult to remove.

In a large bowl, mix together all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk eggs until smooth. Add the melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until just combined. The dough will be lumpy; don’t over mix. Over mixing can result in less tender muffins.

I like to lightly mash the blackberries before adding them to the batter so you get streaks and fruit throughout the muffin. You can skip smashing them if you prefer whole fruits in the muffins. Or you could even cut each berry in half. Fold in blackberries.

Make the streusel topping

In a medium bowl combine flour, brown sugar, granulated sugar, and salt. Using a pastry cutter or a sturdy fork, cut in butter until topping is crumbly and looks like sand.

Fill the prepared paper muffin cups in the muffin pan with batter. Top each muffin with about 1 tablespoon of streusel topping.

Bake about 18 to 22 minutes, or until muffin centers bounce back when lightly pressed. Be sure not to over bake the muffins. Over baking them can cause them to become dry and hard. Check the muffins a few minutes before the end of the suggested baking time. Remove them from the oven as soon as they are cooked through.

Keep in mind that all ovens and pans are different, even if they look similar. The baking is a range to accommodate some of these differences. I recommend an {affiliate link} oven thermometer to check that your oven is at the right temperature.

Cool muffins in the pan on a rack for about 5 minutes before removing the muffins from pan. This will help them firm up and finish cooking. It’ll also save your fingers from having to touch a hot tray or hot muffins.

Storage

Store leftovers in an airtight container at room temperature for up to 4 days.

For longer storage, pop the container in the fridge for up to a week.

These muffins, in fact, most muffins, store really well in the freezer as well. Place them in the airtight container or a ziptop bag and in the freezer for up to 3 months.

When you’re ready to enjoy them, thaw the muffins at room temperature overnight. Thawed muffins can be reheated at 300 degrees for 3 to 5 minutes. They can also be warmed in a toaster oven for a couple of minutes with a little butter added to the top.

Frozen muffins are great to pop in a school lunch bag for back to school. By lunchtime they will be defrosted, and will help keep the lunch cold.

Changes to the recipe

Want to swap the melted butter for oil. That’ll work; any neutral flavored oil would work in these. You could also use coconut oil if you want a little coconut flavor.

Use your favorite kind of milk – dairy or plant-based. Again, I recommend a neutral flavored milk like oatmilk, almond milk, or soy milk. But a flavor like coconut milk might be just the flavor you’re looking for.

For a gluten-free muffin, use a {affiliate link} GF 1 to 1 flour mixture.

Add in some lemon zest, shredded coconut, or chopped nuts like walnuts, pecans, or almonds if you like. Or even add in some chocolate chips if you’re feeling decadent.

Spice them up with some cinnamon, nutmeg, or cardamom to the muffin batter or the streusel topping.

Can I use a different fruit?

Think of these muffins as a nice blank canvas to swap in your favorite fruit.

I often make blackberry recipes because I have blackberries growing just outside in my garden.

Blueberries, raspberries, and strawberries would all be wonderful in these. But don’t stop at just the berries, try cherries, chopped apples, chopped peaches, or even raisins. You can also use mixed berries instead of just blackberries.

You can also use thawed frozen fruit. Just be sure to drain off any liquid that comes out of the fruit when it’s defrosted.

Can I make these in a different size muffin pan?

Yes, you can make these in mini muffin pan or jumbo muffins. You’ll want to adjust the cooking time accordingly.

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Recipe

Blackberry Muffins

Debi

These old-fashioned blackberry muffins are a great way to turn fresh summer blackberries into a delicious breakfast treat. With their moist fruit filled inside and the crumb streusel topping, they’re going to be your new favorite treat!

5 from 4 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course bread, Breakfast

Cuisine American

Servings 12 regular sized muffins

Calories 278 kcal

Ingredients

  

1x2x3x

muffins

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup butter melted
• ½ cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh blackberries washed, drained, and cleaned

streusel topping

• ¼ cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons butter cold

Instructions

 

• Preheat oven to 400° F. Prepare a muffin pan with cupcake liners, and spray the inside of the liners with cooking spray. In a large bowl, mix together flour, sugar, baking powder, and salt. Set aside.
  2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
• In a medium bowl, whisk eggs until smooth. Add the melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blackberries.
  2 eggs, ½ cup butter, ½ cup milk, 1 teaspoon vanilla extract, 2 cups fresh blackberries
• Prepare streusel topping
• In a medium bowl combine flour, brown sugar, granulated sugar, cinnamon, and salt. Using a pastry cutter or a sturdy fork, cut in butter until topping is crumbly and looks like sand.
  ¼ cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1/8 teaspoon salt, 2 tablespoons butter
• Fill prepared muffin cups with batter. Top each muffin with about 1 tablespoon streusel topping. Bake 18 to 22 minutes, or until muffin centers bounce back when lightly pressed.
• Cool muffins on a rack for about 5 minutes before removing from pan. Cool completely and store in an airtight container.

Notes

Store leftovers in an airtight container at room temperature for up to 4 days.

For longer storage, pop the container in the fridge for up to a week.

These muffins, in fact, most muffins, store really well in the freezer as well. Place them in the airtight container or a ziptop bag and in the freezer for up to 3 months.

When you’re ready to enjoy them, thaw the muffins at room temperature overnight. Thawed muffins can be reheated at 300 degrees for 3 to 5 minutes. They can also be warmed in a toaster oven for a couple of minutes with a little butter added to the top.

You can also use thawed frozen fruit. Just be sure to drain off any liquid that comes out of the fruit when it’s defrosted.

Nutrition

Calories: 278kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 54mgSodium: 213mgPotassium: 163mgFiber: 2gSugar: 22gVitamin A: 403IUVitamin C: 5mgCalcium: 61mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword blackberries, blackberry, muffins

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