Blackberry Muffins Recipe
Easy, super moist and fluffy blackberry muffins! These are perfect to serve year-round and they're always a hit!
Servings: 20 muffins
Calories: 222kcal
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
- 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
Oven temperatures will vary, so always check the muffins after 12 minutes and see what they need. They may be done or need a few more minutes.
Use good quality ingredients when making muffins and check the freshness of each ingredient.
Don't over-mix the muffin batter! It should have lumps in it.
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