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Blackberry Muffins

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!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 283kcal
Author: Tornadough Alli

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

  1. Fresh or frozen blackberries will work. I suggest cutting the blackberries in half lengthwise if they are super big.
  2. These can be frozen, see my tips above.
  3. If you do not have self-rising flour you can substitute with all-purpose flour and baking powder, see my conversions above.
  4. The streusel topping is optional but highly recommended. You could also top with decorators sugar.
  5. Double this batch to serve to more guests or to freeze for later!

Nutrition

Calories: 283kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 75mg | Potassium: 94mg | Fiber: 1g | Sugar: 17g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg