Blackberry Muffins
These blackberry muffins are soft, buttery, and full of juicy berries under a golden streusel topping. They bake at 425°F for tall, bakery-style tops and come together in one bowl.
Servings: 20 muffins
Cost: $12
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
- Preheat the oven to 425°F and line a muffin tin with paper liners.
- In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 2 1/2 tsp baking powder, 1 tsp ground cardamom, and 1 tsp salt.
- In a second bowl, whisk 2 eggs, 1 cup buttermilk, 4 tbsp melted butter, 1/4 cup oil, 1 1/2 tsp vanilla extract, and 1 tbsp orange zest until combined.
- Pour the wet ingredients into the dry ingredients and fold with a spatula just until the flour disappears. The batter should still be lumpy. Do not mix until smooth.
- Add 2 cups fresh blackberries and fold just until coated in batter.
- Fill each paper liner with 1/4 cup of batter.
- In a small bowl, stir together 1 cup flour, 6 tbsp granulated sugar, 6 tbsp brown sugar, and 4 tbsp melted butter until crumbly. Crumble evenly over the tops of the muffins.
- Bake for 12 to 14 minutes, until golden brown and set in the center. Cool in the pan for 3 minutes before transferring to a wire rack.
Video
Notes
Oven temperatures vary, so check the muffins at 12 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
Frozen blackberries work. Add them straight from the freezer without thawing and add 1 to 2 minutes to the bake time.
If your blackberries are very large, halve them so they don't sink.
Nutrition
Calories: 222kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 126mg | Fiber: 1g | Sugar: 18g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
