Blackberry Muffins with Crumble Topping Recipe
These Blackberry Muffins with a Streusel Crumble Topping are moist, fruity, and slightly sweet, offering a perfect balance of flavors and textures. Featuring fresh or frozen blackberries folded into a tender batter and crowned with a buttery cinnamon-sugar crumble, they’re an ideal treat for breakfast, brunch, or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 36 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Streusel Crumble Topping
- 1/4 cup salted butter, melted
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/8 teaspoon ground cinnamon
- 1 pinch salt
Muffin Batter
- 1-3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 large egg, beaten
- 1/3 cup canola oil
- 3/4 cup milk
- 1-1/2 cups fresh blackberries, rinsed and larger berries halved (or frozen blackberries)
Instructions
- Preparation: Preheat the oven to 375°F (190°C). Line a muffin or cupcake pan with paper liners and set aside. Rinse the blackberries and cut larger ones in half, then dry on a paper towel-lined plate.
- Make Streusel Crumble Topping: In a small bowl, combine melted butter, flour, sugar, cinnamon, and salt. Use a fork or spoon to cut the butter into the mixture until small crumbs form, avoiding overmixing. Cover with plastic wrap and refrigerate until ready to use.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Make Muffin Batter: Add milk, canola oil, and beaten egg to the dry ingredients. Stir gently with a large spoon until just combined; do not overmix to keep muffins tender.
- Fold in Blackberries: Using a spatula, gently fold the prepared blackberries into the batter.
- Fill Muffin Liners: Evenly distribute the batter into each paper-lined muffin cup in the baking pan.
- Add Streusel Topping: Sprinkle the crumble topping evenly over each muffin.
- Bake: Bake in the preheated oven at 375°F (190°C) for about 20-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove muffins from the oven and transfer to a cooling rack. Let them cool before serving.
- Serve: Enjoy muffins warm, at room temperature, or chilled according to preference.
Notes
- Using fresh blackberries is ideal, but frozen can be substituted; thaw and drain well before adding.
- Do not overmix the batter to avoid dense muffins.
- The crumble topping can be made ahead and stored refrigerated.
- Check muffins a few minutes before the baking time ends, as oven temperatures vary.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
