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Blackberry Muffins

Print Recipe
Close-up of a basket with several crumb-topped muffins, featuring a visible muffin in the foreground on a light surface.
Prep Time:25 minutes
Cook Time:15 minutes
Downtime:3 minutes
Total Time:43 minutes

Ingredients

  • 2 1/2 cups Flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 Eggs
  • 1 cup Sour cream
  • 1 tsp Milk
  • 1/2 cup Sugar
  • 1/2 cup Light brown sugar
  • 8 tbsp (1 stick) melted unsalted butter
  • 1 tsp Vanilla extract
  • 6 oz Container fresh blackberries (if they’re the big ones, cut them in half)

For the Streusel Topping

  • 1/3 cup Pecans chopped
  • 1 1/4 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 2/3 cup Brown sugar
  • 1/2 cup Flour
  • 1/2 cup Oat meal
  • 1/3 cup Melted unsalted butter

Instructions

  • Preheat & Prep: Preheat oven to 400°F. Line a muffin pan with paper liners.
  • Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Combine Wet Ingredients: In a large bowl, mix eggs, sour cream, milk, both sugars, melted butter, and vanilla. Use an electric mixer. The batter will be VERY thick.
  • Combine & Fold in Blackberries: Gently mix the dry ingredients into the wet ingredients with a few light strokes—don’t overmix.
  • Lightly coat the berries in a small amount of flour before folding them into the batter. This helps prevent them from sinking. The batter should be lumpy, not smooth.
  • Fill Muffin Cups: Divide the batter evenly among the muffin tins.
  • Make Streusel Topping: In a bowl, mix all streusel ingredients until crumbly. Evenly distribute the topping over each muffin and press down gently.
  • Bake: Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Could take a few more minutes depending on ovens
  • Cool & Serve: Let muffins cool in the pan for 2-3 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Servings: 24 muffins