Description
Delight in these scrumptious Blackberry Muffins topped with a crunchy oatmeal streusel. Perfectly moist and bursting with fresh or frozen blackberries, these muffins combine a tender crumb with a sweet and textured oat topping, making them ideal for breakfast or a cozy afternoon snack.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blackberries
Oatmeal Streusel
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring all leavening agents and flavorings are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Add the wet ingredient mixture into the dry mixture, stirring gently until just combined; be careful not to overmix to maintain a tender crumb. Then carefully fold in the fresh or frozen blackberries to keep them whole and evenly distributed.
- Prepare Streusel Topping: In a small bowl, combine the old-fashioned oats, flour, and brown sugar. Using your fingers or a pastry cutter, cut in the cold, cubed butter until the mixture resembles coarse crumbs with visible bits of butter, which will create a crunchy topping.
- Fill Muffin Cups and Add Streusel: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the oatmeal streusel evenly over the tops of the muffins for a delicious, textured crust.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them onto a wire rack to cool completely. This prevents sogginess and ensures the streusel topping stays crisp.
Notes
- Use fresh or frozen blackberries; if using frozen, do not thaw before adding to the batter to prevent bleeding.
- Do not overmix the batter to keep the muffins light and fluffy.
- Old-fashioned oats in the streusel provide the best texture; quick oats can be used but will result in a softer topping.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
