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You all love my blueberry muffins, and these blackberry ones are every bit as dreamy! They’re soft, buttery, packed with juicy berries, and finished with the most irresistible streusel topping—basically muffin heaven in every bite.
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Pin ItHomemade Blackberry Muffins
- Flavor glow-up! A pinch of cardamom and a hit of orange zest gives these blackberry muffins a bright, cozy depth you didn’t know you needed.
- That crunchy topping tho… A sweet streusel on top adds the perfect buttery crunch—don’t skip it!
- Perfect any time. These muffins are super moist, fluffy, and best enjoyed warm—ideal for brunch, snack time, or a cozy dessert.
If you’re looking for more muffin recipes, check out my cranberry orange muffins, monkey bread muffins, pistachio muffins, blueberry muffins, and blueberry banana muffins!
Blackberry Muffin Ingredient Notes
Flour: For structure—GF or whole wheat works too.
Sugar: Adds the perfect sweetness.
Eggs: Help the muffins rise and hold their shape.
Buttermilk: Makes them super tender (or use oat, almond, or regular milk if needed).
Oil + Butter: Use any neutral oil or try coconut oil for a light, cozy twist.
Cardamom: Adds warm, subtle spice—swap with cinnamon or nutmeg if preferred.
Orange Zest: Brightens everything up (lemon zest works too!).
Fresh Blackberries: Juicy and sweet—you can also use blueberries, raspberries, strawberries, or chopped apples/pears depending on the season.
How to Make Blackberry Muffins
Mix dry ingredients: Whisk flour, sugar, cardamom, baking powder, and salt in a bowl.
Mix wet ingredients: Combine eggs, buttermilk, butter, oil, vanilla, and orange zest.
Combine gently: Fold wet into dry—don’t overmix! Lumps are good.
Add blackberries: Gently stir them in, just enough to coat.
Scoop & top: Fill muffin liners ¾ full and sprinkle with that dreamy streusel.
Bake: 425°F for 12–14 minutes until golden and perfect.
Recipe Tips and Variations
Room temp everything! It helps your batter mix evenly and gives you a better rise.
Don’t overmix. Lumpy batter = light, fluffy muffins. Overmixing = dense and sad.
Blackberry swap: Try raspberries, blueberries, or chopped strawberries if that’s what you have on hand.
Make it gluten-free: Use a 1:1 gluten-free baking flour—easy and just as tasty!
Frozen berries? Totally fine—just know the texture may change a bit and bake time might be longer.
Scoop smart. Use a cookie scoop for evenly sized muffins.
How to Store
• Room temp: Airtight container for up to 2 days
• Freeze: Up to 3 months—thaw before serving
• Reheat: Microwave for 30 seconds until warm
Frequently Asked Questions
Totally! Blueberries work perfectly in place of blackberries—just a slightly different vibe, but still so good. Use fresh ones if you can, and adjust the sugar a bit if your berries are extra sweet (or extra tart!)
These muffins are already super moist thanks to buttermilk, oil, butter, and eggs—but if you want them extra soft, add a little more oil or melted butter. And remember: don’t overmix! Lumpy batter = happy muffins.
Yes! You can prep the batter and stash it in the fridge for up to 2 days. Just let it come to room temp before baking and you’re good to go—fresh muffins, no morning mess!
Yes! You can replace the eggs with a flax egg and use vegan butter or coconut oil instead of regular butter. Ensure to use non-dairy milk such as almond, oat or coconut milk instead of buttermilk.
More Recipes With Fresh Berries
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Blackberry Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk
- 1/4 cup canola oil , or vegetable oil
- 4 tbsp unsalted butter , melted
- 1 tsp ground cardamom
- 1 tbsp orange zest
- 2 cups fresh blackberries
Streusel Topping
- 1 cup all-purpose flour
- 6 tbsp granulated sugar
- 6 tbsp brown sugar
- 4 tbsp melted butter , unsalted or salted will work
Instructions
- Add the flour, salt, sugar, ground cardamom and baking powder in a mixing bowl and whisk with a fork.
- Combine the wet ingredients, eggs, vanilla extract, butter, buttermilk, oil, orange zest, and sugar in a bowl and mix until combined.
- Gently fold in the wet ingredients into the dry ingredients using a spatula.
- Mix just until the dry ingredients are moistened, not fully mixed until smooth. The batter should have lumps in it.
- Add in the blackberries and just barely mix until coated in batter.
- Prepare a cupcake tin with paper liners and fill 1/4 cup of batter in each.
- In a small bowl combine the streusel ingredients and then crumble 2 tbsp over the top of each muffin.
- Bake in a preheated 425-degree oven for 12 t0 14 minutes until golden brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
