Blackberry Streusel Muffins

These Blackberry Streusel Muffins feature a tender, vanilla-scented crumb with sweet-tart blackberries and a crunchy streusel topping. The blackberries release delightful little pops of juice as they bake and the buttery, cinnamon-spiced brown sugar streusel provides an irresistible crunch that makes every muffin feel like a morning treat.

There’s no better start to the day than a freshly baked treat. In the Spring, I bake multiple batches of Strawberry Rhubarb Muffins for friends and family (and me!) and in the Fall Pumpkin Cream Cheese Muffins call my name. However in mid to late summer, when fresh blackberries are available, Blackberry Muffins are king.

Blackberry Streusel Muffins

This Blackberry Streusel Muffin recipe creates the most delicious, tender muffins with a unique crispy topping. Bite through the crunchy streusel topping and into the soft muffin dotted with sweet sour blackberries for a true flavour explosion.

During baking, the blackberries soften and release juices, adding a little pop of blackberry flavour to every bite. Serve these muffins warm with a pat of salted butter for an extra treat.

Truthfully, you could substitute any berry (like blueberry or raspberry) for the blackberries to make blueberry or raspberry streusel muffins. It’s incredibly versatile and easy to whip up whenever the muffin craving strikes. Baking bakery style muffins at home is easier than you think, especially when you follow the tips and tricks outlined in the recipe.

Our kids have vivid memories of gorging themselves on roadside berries during blackberry season. I however, have memories of them coming home from school with stained teeth and huge smiles. The stains on their clothes were worth the joy of warm ripe berry snacks.

Now that our daughter is an adult, she still forages for blackberries to make batches of Blackberry Jam. I can’t help but feel a tinge of pride in teaching her those precious lifeskills.

Ingredients in Blackberry Streusel Muffins

For this blackberry muffin recipe, you’ll need a muffin tin and muffin liners (or spray), small and medium mixing bowls, measuring cups and spoons, and a whisk.

• Flour
• Light Brown Sugar
• Cinnamon
• Salt
• Butter
• Baking Soda
• Baking Powder
• Salt
• Granulated Sugar
• Vanilla Extract
• Eggs
• Lemon
• Sour Cream
• Blackberries

Besides the usual pantry baking ingredients (all purpose flour, salt, baking soda, baking powder, granulated sugar, light brown sugar, cinnamon, and vanilla extract) you’ll need unsalted butter for the muffins and streusel, large eggs (best at room temperature), a fresh lemon to zest, full fat sour cream, and blackberries.

This recipe was developed using fresh blackberries. However, you can use frozen blackberries provided they aren’t frozen in a large clump. Do not thaw them before using.

How to Make Blackberry Muffins

If you feel like the streusel is too much, you can skip it. However, the streusel topping adds a professional, bakery style touch to these incredible muffins. I highly recommend not skipping it!

To begin, add blackberries to a bowl, reserving a small handful for the topping.

In a separate medium mixing bowl, whisk flour, baking powder, baking soda, and salt together. Sprinkle 1 tablespoon of the dry ingredients over the blackberries and gently toss to coat. Set aside.

Next, whisk melted butter and sugar together until well combined in a large mixing bowl. Add eggs, vanilla, and lemon zest, and mix until smooth. Whisk in sour cream until fully incorporated.

Gently mix the flour mixture into the wet ingredients just until a few streaks of flour remain.

Fold in the flour-coated blackberries then fill the prepared muffin cups nearly to the top with the batter. It will be quite thick.

Finally, top each muffin with the reserved blackberry pieces and sprinkle generously with the crumble topping.

Bake muffins for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and continue baking for another 18-22 minutes. The muffins are done when the tops are golden brown, and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.

Cool the muffins in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Recipe Tips and Tricks

• Fresh blackberries work best for this recipe, but frozen berries can also be used. Add them straight from the freezer without thawing.
• Don’t have sour cream? Full-fat plain Greek yogurt can be used instead.
• The batter will be thick – this is exactly what you want for tall, bakery-style muffins.
• Avoid overmixing the batter to keep the muffins light and fluffy.
• The crumble topping can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Storage

Store Blackberry Muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To freeze, allow muffins to cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 30 seconds before serving.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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