I’m officially declaring these Blackberry Streusel Muffins my new personality trait. The muffin base is next level- super light, ridiculously moist, and so fluffy it basically melts in your mouth (in the best way). Every bite is loaded with jammy bursts of blackberry and finished with a buttery, sugar-crunch streusel that takes them completely over the top. It’s sweet, soft, crumbly perfection and honestly, something store-bought could never do.

A blackberry muffin cut in half.
Eat by itself or slather with butter- they are delicious!

For the last 6 months, I’ve been on a full-blown muffin mission- to create the dreamiest, most mouthwatering, bakery-level muffins you can make right in your own kitchen. From Lemon Raspberry muffins that immediately got 5 star reviews, to triple chocolate muffins for my chocolate lovers.

This Blackberry Streusel beauty is muffin number 10 in the series, and let me tell you…they’re incredible.

The muffin base is made with a mix of melted butter AND oil. Not just one or the other.

Why? Because butter brings the flavor we all love, and oil keeps things super moist and tender. Using both gives you the best of both worlds: insanely soft, fluffy muffins that actually taste like something. It’s a little muffin magic, and it makes a big difference.

Juicy ripe blackberries are then added into the batter to make sure you get the flavor in every bite. And the topping? OMG the streusel just makes everything better. It’s the same one I use on these sky high lemon muffins – Its sweet, crunchy, and gives these muffins that extra wow factor. I know you’re gonna be just as obsessed with them as I am!

As a trained pastry chef, each muffin recipe I’ve made is tested multiple times. I have probably made close to 500 muffins in the last 6 months, and Im not mad about it. Excited to share this one with you!

Blackberries

I like to use fresh, ripe blackberries instead of frozen ones because I always cut them in half before mixing them into the batter.

Blackberries can be too big, and slicing them helps spread out all that juicy flavor. That way, you don’t end up with one giant berry bomb in the middle of your muffin. Instead, you get little pockets of blackberry goodness in every bite.

Making the muffins

First make the streusel.

Ingredients for a streusel topping in a glass bowl.
Combine flour, brown sugar, white sugar, and cold- diced small butter in a small bowl. The butter needs to be cold so it can form lumps and bake nicely.
Streusel in a glass bowl.
Pinch the mixture together with your fingers until it resembles coarse crumbs. Put it in the fridge to chill while you make the muffins.

Preheat your oven to 425°F.

You’ll bake the muffins for 7 minutes on this high temperature and then finish baking another 13 minutes. The initial high heat is what makes these muffins puff up and create a high rounded, bakery style muffin.

Dry ingredients for blackberry muffins in a glass bowl.
Add the dry ingredients-flour, sugar, baking powder, baking soda, and salt in one bowl and whisk.
Blackberries added to dry ingredients.
Cut the blackberries in half and add them to the dry ingredients and lightly toss. Coating them in the flour keeps them from sinking to the bottom of the muffin batter.
Wet ingredients for blackberry streusel muffins.
Use a microwavable safe bowl to melt the butter, the add the oil, milk, and yogurt, 3 eggs, and vanilla extract and whisk well.
Dry and wet ingredients combined for blackberry muffin batter.
Add the dry ingredients directly on top of the wet ingredients. Doing it this way helps keep the flour from sticking to the bottom and prevents over mixing. Fold with a spatula until just combined.
Blackberry muffin batter in a muffin tin
Use an ice cream scoop to fill the tin all the way up to the top.
Streusel topped blackberry muffin batter in a muffin tin.
Sprinkle the streusel all over the muffins, be generous!

Cooling

Cool the muffins in the tin for the first 10 minutes then take them all out to cool completely on a wire rack. The streusel may stick together and bake into a clump on the muffin tin– just break it up to get the muffins out.

Streusel blackberry muffins on a pink surface.
Store them in the fridge or at room temperature in a cake dome.
A blackberry muffin cut in half.
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The Blackberry Streusel Muffins I’m Obsessed About

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 muffins
I’m officially declaring these Blackberry Streusel Muffins my new personality trait. The muffin base is next level- super light, ridiculously moist, and so fluffy it basically melts in your mouth (in the best way). Every bite is loaded with jammy bursts of blackberry and finished with a buttery, sugar-crunch streusel that takes them completely over the top. It’s sweet, soft, crumbly perfection and honestly, something store-bought could never do.
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Ingredients

Streusel

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp white sugar
  • 1/8 tsp kosher salt
  • 1/4 cup butter, cold, diced small

Blackberry Streusel Muffins

  • 3 cups all purpose flour, 360g
  • 1 cup white sugar, 200g
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 oz fresh blackberries, washed and dried well
  • 4 tbsp unsalted butter, melted
  • 1/2 cup veg oil
  • 1/2 cup whole milk
  • 1/2 cup greek yogurt
  • 3 eggs, large
  • 1 tbsp vanilla extract

Instructions
 

  • Make the crumb topping. In a small bowl combine the 1/2 cup flour, 1/4 brown sugar, 2 tbsp granulated sugar, 1/8 tsp salt and ¼ cup butter that you diced small.
  • Using your fingers, pinch the butter into the mixture gently until small clumps form and are about the size of a pea. Place in the fridge while you make the muffin batter.
  • Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
  • Take out 2 medium sized bowls. In one bowl, add the 3 cups flour, 1 cup sugar, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
  • Cut the blackberries in half and toss them lightly in the dry mixture.
  • In the second bowl, add the 4 tbsp butter and microwave for 30 seconds at a time until fully melted. Then add in the 1/2 cup oil, 1/2 cup milk, 1/2 cup greek yogurt, 3 eggs, and 1 tbsp vanilla extract. Mix well with the spatula.
  • All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
  • Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
  • Sprinkle the streusel on top of the muffins. Be generous! It’s ok if there’s a lot on the muffin tin.
  • Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-14 minutes.
  • Take the muffins out and let them cool for 10 minutes in the tin, then remove and cool completely on a wire rack.

Notes

You can also use frozen berries but I would defrost them first and then cut them in half before adding them to the recipe. 
Serving: 1muffin, Calories: 406kcal, Carbohydrates: 54g, Protein: 7g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 374mg, Potassium: 115mg, Fiber: 2g, Sugar: 25g, Vitamin A: 341IU, Vitamin C: 3mg, Calcium: 103mg, Iron: 2mg
Course: Bread & Breakfast, Dessert, muffins
Author: Sam Adler
Cuisine: American
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