Blackberry Muffins

square crop of muffins cooling on a wire rack with a blackberry next to the rack.

5 from 4 votes

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!

Course bread, Breakfast

Cuisine American

Keyword blackberries, blackberry, muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings regular sized muffins

Calories 278kcal

Author Debi

Ingredients

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