The Best Blackberry Muffins
Serves 12
10 mins prep
20 mins cook
30 mins total
These blackberry bakery style muffins are moist and fluffy, topped with a buttery crisp crumble. The buttermilk makes them extra flavorful and moist. This is a no mixer, easy recipe, and the crumb is so easy to put together. You can have these blackberry bakery style muffins without leaving the house! Perfect for breakfast, brunch, and snacking.
Crumble
Muffins
Crumble
Combine the brown sugar, granulated sugar, flour, and salt in a bowl. Mix to combine.
cup brown sugar
cup granulated sugar
cup all purpose flour
tsp sea salt
Add the melted butter and stir until it forms an even, lumpy crumb mixture. Set aside.
cup unsalted butter
Muffins
Preheat oven to 195°C (385°F). Prepare a regular muffin pan by lining with tulip or regular muffins liners (see notes how to DIY them from parchment paper).
Coat the blackberries with 1 teaspoon flour in a separate bowl.
cup blackberries
tsp all purpose flour
In a large bowl whisk to combine eggs, sugar and salt.
large eggs
cup granulated sugar
tsp sea salt
Add melted butter, oil, lemon juice, buttermilk, salt, and vanilla extract and whisk well to combine.
cup butter
cup vegetable oil
tbsp lemon juice
cup buttermilk
tsp pure vanilla extract
Sift flour and baking powder on top and fold just until dry streaks of flour disappear.
cup all purpose flour
tsp baking powder
Gently fold in the blackberries and immediately scoop the batter into prepared muffin pan, filling almost all the way full. Top evenly with the crumble mixture.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted through the center comes out mostly clean with a few crumbs attached.