Description
Delight in these moist and flavorful Blackberry Muffins topped with a crunchy oatmeal streusel. Perfect for breakfast or a snack, these muffins combine fresh or frozen blackberries with a tender crumb and a buttery oat topping for a satisfying treat.
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: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract thoroughly.
- Combine Batter: Add the wet ingredients to the dry ingredients and stir gently until just combined. Carefully fold in the blackberries to avoid breaking them.
- Prepare Streusel: In a small bowl, mix oats, flour, and brown sugar. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Fill Muffin Tin: Spoon the batter into each muffin cup, filling about three-quarters full. Evenly sprinkle the oatmeal streusel over the tops of the batter-filled cups.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh blackberries are preferred but frozen blackberries can be used; just do not thaw before folding into the batter to prevent color bleeding.
- Do not overmix the batter to keep muffins tender.
- The streusel can be made ahead and stored in the refrigerator.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
