Blackberry Muffins with Crumble Topping
Blackberry muffins that are easy to make and topped with streusel crumbles for a light pastry taste.
These muffins are great to enjoy with breakfast, as a snack or even for dessert.
I especially like the light and soft texture that they have.
When combined with the slightly tart fresh blackberries and crispy edges of the crumbly topping, each bite is really good.
And the crumble topping also adds a pastry-like taste.
About this Recipe
These blackberry muffins and crumble topping require just a handful of simple pantry ingredients.
Although I used blackberries, feel free to change up the type of berries if you like.
Blueberries or raspberries would also be delicious in this recipe.
These muffins are baked in a muffin tin with 12 cavities lined with paper cupcake liners.
Let’s check out the ingredients.
Muffins – Flour, granulated sugar, baking powder, salt, egg, canola oil, milk, fresh blackberries
Crumble – Butter, flour, granulated sugar, cinnamon and salt
Equipment – Muffin (or cupcake) baking pan with 12 cavities and paper cupcake or muffin liners
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation
Preheat the oven to 375 degrees F.
Line a muffin or cupcake baking pan with paper liners and set aside.
Rinse the fresh blackberries in a colander…
…and cut the larger berries in half.
Lay them on a paper towel-lined plate to dry off.
Set aside.
Streusel Crumble Topping
In a small bowl, add melted butter…
…flour…
…granulated sugar…
…cinnamon…
…and salt.
Cut the butter into the mixture by smashing it with a fork or a spoon until the mixture turns into small crumbles.
TIP – Only combine the crumble mixture until crumbs start to form. Don’t “mix” until smooth.
Cover the bowl with plastic wrap and set aside in the refrigerator until use.
For the Muffins
Dry Ingredients:
To a medium-size bowl add flour…
…granulated sugar…
…baking powder…
…and salt.
Whisk or stir the dry ingredients together.
Batter:
To the bowl add milk…
…canola oil…
…and beaten eggs.
Using a large spoon, mix the ingredients until combined.
TIP – Don’t overstir the batter (it may make the muffins more dense).
With a spatula or large spoon…
…gently stir in the berries.
To each muffin liner that’s in the baking pan…
…add the batter evenly.
Top each muffin evenly with the crumble.
Bake
Bake the muffins in a preheated oven (at 375 degrees F.) until done…when a toothpick inserted in the middle of a muffin comes out clean (about 20 to 21 minutes).
Cool
Let the muffins cool on a rack before serving.
Serve
Serve warm…
…at room temperature or…
…chilled.
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Blackberry Muffins with Crumble Topping
Ingredients
For the Streusel Crumble:
- 1/4 cup butter (salted) melted
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/8 teaspoon ground cinnamon
- 1 pinch salt
For the Muffins:
- 1-3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 egg beaten
- 1/3 cup canola oil
- 3/4 cup milk
- 1-1/2 cups fresh blackberries rinsed (or frozen blackberries)
- Streusel Crumble
Equipment
- Muffin (or cupcake) baking pan with 12 cavities
- Paper muffin or cupcake liners (or grease the muffin pan cavities with butter)
Instructions
Preparation:
- Preheat the oven to 375 degrees F.
- Line a muffin or cupcake baking pan with paper liners and set aside.
- Rinse the fresh blackberries in a colander and cut the larger berries in half. Lay them on a paper towel-lined plate to dry off. Set aside.
Streusel Crumble Topping:
- In a small bowl add melted butter, flour, sugar, cinnamon and salt.
- Cut the butter into the mixture by smashing it with a fork or a spoon until the mixture turns into small crumbles. Only combine the crumble mixture until crumbs start to form. Don't "mix" until smooth.
- Cover the bowl with plastic wrap and set aside in the refrigerator until use.
For the Muffins:
- Dry Ingredients – To a medium-size bowl add flour, sugar, baking powder and salt. Whisk or stir the dry ingredients together.
- Batter – To the bowl, add milk, canola oil and beaten eggs. Using a large spoon, mix the ingredients until combined. Don't overstir the batter (it may make the muffins more dense).
- With a spatula or large spoon, gently stir in the berries.
- Add Batter to Paper Liners in Pan – To each muffin liner that's in the baking pan, add the batter evenly.
- Add Crumble Topping – Top each muffin evenly with the crumble.
Bake:
- Bake the muffins in a preheated oven (at 375 degrees F.) until done…when a toothpick inserted in the middle of a muffin comes out clean (about 20 to 21 minutes).
Cool:
- Let the muffins cool on a rack before serving.
Serve:
- Serve warm, at room temperature or chilled.
Notes
TIPS:
- Streusel Crumble Topping – Only combine the crumble mixture until crumbs start to form. Don’t “mix” until smooth.
- Batter – Don’t overstir the batter (it may make the muffins more dense)
Muffin and Biscuit Recipes
Easy muffin and biscuit recipes you may like; “Sour Cream Coffee Cake Muffins“, “Snickerdoodle Skillet Biscuits” and “Blueberry Banana Bread Muffins“.
Recipes with Berries
More recipes made with berries:
Blueberry Cornbread with Cinnamon and Sugar
Sugar Coated Skillet Biscuit Strawberry Shortcake
Dessert Recipes
White Chocolate and Macadamia Biscoff Blondie Brownies
Thanks Nancy
Hi Lori, thank you for stopping by CCC!