With pantry staple ingredients these Blackberry Muffins whip up quickly! Topped with a streusel topping and full of fruit these are a tasty breakfast recipe!
Breakfast is the most important meal of the day and who can resist a good muffin recipe? I know that I can’t and these Blackberry Muffins are where it’s at.
We have been making muffins for years, for breakfast or dessert, we love all sorts of them but when it comes to blackberry and streusel these ones really hit the mark.
I love blackberries in baking and in these muffins mixed with the topping you are not only getting a burst of fruit you also get a delicious brown sugar flavor as well.
Now those are two flavors that I can get behind. It really adds to these Blackberry Muffins and anytime I make these people go crazy for them!
So it is finally time for me to share my recipe with the masses because I’ve had so many people ask for it that I hope you love it just as much as my friends and family.
Some of our other favorite blackberry desserts include Easy Blackberry Cobbler, Blackberry Rhubarb Crumble Pie and Blackberry Cream Cheese Pie Dippers.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients it helps these muffins to come together quickly.
- You can easily double this recipe for more people or larger gatherings.
- The contrast between the blackberry and the streusel topping is a flavor explosion.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Self-rising flour
Granulated sugar
Sea salt
Unsalted butter
Sour cream
Egg
Whole milk
Vanilla extract
Blackberries
All-purpose flour
Light brown sugar
Cinnamon
HOW TO MAKE BLACKBERRY MUFFINS, STEP BY STEP:
- Preheat the oven to 350°F. Line a 12 cup muffin tin with liners, set aside.
- In a large bowl, whisk together the self-rising flour, sugar, and salt, set aside.
- In a medium-sized bowl, whisk together the butter, sour cream, egg, milk, and vanilla until smooth.
- Add the wet ingredients to the dry and stir it in until combined and there are no dry patches, do not overmix.
- Fold in the blackberries.
- Evenly distribute the batter among the liners. Set aside.
- For the topping, in a medium-sized bowl, whisk together the flour, brown sugar, and cinnamon.
- Add the butter and cut it in with a pastry cutter, or the back of a fork until you break up the butter and the mixture resembles wet sand with a few larger chunks of butter about the size of peas mixed in.
- Add the topping evenly on top of the muffins.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. A few crumbs sticking to the toothpick is okay but there should be no wet batter.
- Let cool for two minutes in the tin then transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
How easy is this Blackberry Muffin Recipe? Seriously it is our go-to not just because of the ease but because of the flavor as well. Once you try them I promise you will understand.
CAN I USE FROZEN BLACKBERRIES?
Yes you can. I would recommend thawing your blackberries first and draining but you can put them in their frozen as well as they will bake with the muffins.
WHAT IF I DON’T HAVE SELF-RISING FLOUR?
One staple I like to have on hand is a variety of flours because a lot of baking recipes call for different ones. If you don’t have self-rising flour you can some changes.
To make flour that will work for this recipe replace the self-rising with all-purpose flour adding 1 1/2 tsp baking powder for each cup. So for this recipe you would add 1 3/4 cup flour and a scant 2 3/4 tsp.
HOW TO STORE:
This Blackberry Muffin Recipe can be stored in an airtight container, separated by paper towels on the counter top for 3-4 days.
These can also be frozen as well, make sure that the muffins are fully cooled, then store in an airtight container, and separate any layers with parchment paper.
These will keep in the freezer for up to 2 months. To defrost just remove from freezer and let come to room temperature on the countertop.
TIPS AND TRICKS:
- Fresh or frozen blackberries will work. I suggest cutting the blackberries in half lengthwise if they are super big.
- These can be frozen, see my tips above.
- If you do not have self-rising flour you can substitute with all-purpose flour and baking powder, see my conversions above.
- The streusel topping is optional but highly recommended. You could also top with decorators sugar.
- Double this batch to serve to more guests or to freeze for later!
Craving a fun, flavorful and easy breakfast recipe? Then you have to whip up a batch of my Blackberry Muffins, you will not regret it!
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If you’ve tried these BLACKBERRY MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Blackberry Muffins
Ingredients
- 1 3/4 cups self-rising flour
- 2/3 cup granulated sugar
- 1/4 tsp fine sea salt
- 8 Tbs unsalted butter melted and cooled
- 1 cup sour cream
- 1 large egg
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 6 oz fresh blackberries
For the topping:
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 teaspoon ground cinnamon
- 3 Tbs cold unsalted butter small diced
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin tin with liners, set aside.
- In a large bowl, whisk together the self-rising flour, sugar, and salt, set aside.
- In a medium-sized bowl, whisk together the butter, sour cream, egg, milk, and vanilla until smooth.
- Add the wet ingredients to the dry and stir it in until combined and there are no dry patches, do not overmix.
- Fold in the blackberries.
- Evenly distribute the batter among the liners. Set aside.
- For the topping, in a medium-sized bowl, whisk together the flour, brown sugar, and cinnamon.
- Add the butter and cut it in with a pastry cutter, or the back of a fork until you break up the butter and the mixture resembles wet sand with a few larger chunks of butter about the size of peas mixed in.
- Add the topping evenly on top of the muffins.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. A few crumbs sticking to the toothpick is okay but there should be no wet batter.
- Let cool for two minutes in the tin then transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
- Fresh or frozen blackberries will work. I suggest cutting the blackberries in half lengthwise if they are super big.
- These can be frozen, see my tips above.
- If you do not have self-rising flour you can substitute with all-purpose flour and baking powder, see my conversions above.
- The streusel topping is optional but highly recommended. You could also top with decorators sugar.
- Double this batch to serve to more guests or to freeze for later!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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