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
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Crumble
Combine the brown sugar, granulated sugar, flour, and salt in a bowl. Mix to combine.
⅕ ¼ brown sugar⅕ ¼ granulated sugar⅕ ¾ all purpose flour⅕ ⅛ sea saltAdd the melted butter and stir until it forms an even, lumpy crumb mixture. Set aside.
⅕ ¼ 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.
⅕ 1 blackberries⅕ 1 all purpose flourIn a large bowl whisk to combine eggs, sugar and salt.
⅕ 2 large eggs⅕ ¾ granulated sugar⅕ ¼ sea saltAdd melted butter, oil, lemon juice, buttermilk, salt, and vanilla extract and whisk well to combine.
⅕ ¼ butter⅕ ¼ vegetable oil⅕ 1 lemon juice⅕ ¾ buttermilk⅕ 1 pure vanilla extractSift flour and baking powder on top and fold just until dry streaks of flour disappear.
⅕ 2 all purpose flour⅕ 2 baking powderGently 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.
