Description
Delight in these moist and flavorful Blackberry Muffins topped with a crunchy oatmeal streusel. Perfect for breakfast or a tasty snack, these muffins combine fresh or frozen blackberries with a buttery, crumbly oat topping baked to golden perfection.
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 all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and flavorings.
- Combine Wet Ingredients: In a separate bowl, whisk or mix the melted butter, eggs, milk, and vanilla extract until smooth and well blended.
- Mix Batter: Add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender. Carefully fold in the blackberries to evenly incorporate without breaking them.
- Prepare Streusel: In a small bowl, combine the oats, flour, and brown sugar. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs, creating a crumbly topping.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full for proper rising.
- Add Streusel and Bake: Sprinkle the oatmeal streusel evenly over the tops of each muffin. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- Use frozen blackberries straight from the freezer without thawing to prevent the batter from turning purple and too watery.
- For a dairy-free option, substitute milk and butter with plant-based alternatives such as almond milk and vegan butter.
- Be gentle when folding in the blackberries to prevent them from bursting and coloring the batter excessively.
- Storing muffins in an airtight container at room temperature keeps them fresh for 2-3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
