Blackberry Muffins with a Cinnamon Crumble Recipe
These Blackberry Muffins with a Cinnamon Crumble are soft, moist, and filled with juicy blackberries, then topped with a buttery cinnamon streusel for the perfect bakery-style finish. They’re ideal for breakfast, brunch, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the muffins: 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries
- For the cinnamon crumble: 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C) and line or lightly grease a 12-cup muffin pan.
- Prepare the cinnamon crumble by mixing the flour, brown sugar, cinnamon, and melted butter until coarse crumbs form. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk together the eggs, sugar, milk, sour cream, vegetable oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Carefully fold in the blackberries without crushing them.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the cinnamon crumble generously over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Frozen blackberries can be used directly from the freezer without thawing.
- Toss the blackberries lightly with flour before folding them into the batter to help prevent sinking.
- Add lemon zest or chopped pecans or walnuts for extra flavor and texture.
- Drizzle cooled muffins with a simple vanilla or lemon glaze if desired.
- Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 295 kcal
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
