These moist and fluffy blackberry muffins are bursting with juicy berries and have a bright flavor with zesty lemon. Crunchy, spiced crumble topping makes a perfect contrast with these light muffins.
Today I am sharing my blackberry muffins that are as delicious and light as my raspberry streusel muffins. You can have them for breakfast or serve as a refreshing afternoon snack.
I use just enough sugar to keep these muffins on the lighter side. It takes almost 40 minutes from preparing to baking these muffins.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Blackberry-Fresh or frozen. If using frozen, don’t thaw before using. I remove them from the freezer once ready to use in the batter and cut in half at that time if they are big so they don’t sink to the bottom.
- Lemon-A hint of fresh lemon juice and lemon zest for a fresh flavor.
- Vanilla-I use pure vanilla extract in the batter.
- Cinnamon-I use it while making the crumbles.
- Flour-All purpose flour gives structure to the muffins. I also use it while making the crumbles and a little bit to cover the blackberries to avoid them sinking to the bottom.
- Salt-It is to bring the flavors out but it is optional.
- Baking powder-It helps the muffins rise.
- Sugar-I use just enough granulated sugar to avoid overly sweet muffins and make them light and also for the crumbles.
- Eggs-Room temperature large eggs.
- Butter-I use melted butter to make moist muffins and also use it while making the crumbles.
- Milk-Whole milk. It gives moisture.
Step by step photos
First, I make the crumb by stirring the flour, sugar and cinnamon with a fork in a small/medium bowl. I pour the melted butter over the mixture. It may look like dough, but using your fork you can break it down into crumbs. You can use your hands for this. If the weather is too hot, you can keep the bowl in the fridge.
Then I continue with the batter.
I combine the flour, salt and baking powder in a large bowl and set aside.
Next I mix the lemon zest and sugar with a whisk in a medium bowl.
I add the eggs and stir with a whisk until just combined.
Then I mix in the milk, melted butter, lemon juice and vanilla extract.
I pour the wet mixture(egg mixture) over the dry ingredients(flour mixture) and stir with a whisk.
Here I have frozen blackberries with different sizes. I remove them from the freezer just now and keep the small ones as they are, but I cut the medium sizes into two so they don’t sink to the bottom while baking.
As an extra step to avoid sinking, I place the blackberries in a medium bowl first and add 2 tablespoons of flour on top. I shake the bowl a couple of times to cover the blackberries with flour.
Then I gently fold the blackberries into the batter with a spatula.
Next I divide the batter into 12 muffin cases that are lined with paper. Then I sprinkle the crumble topping on top.
I bake for 25 minutes or until the crumbles are lightly brown and the toothpick that is inserted into the middle comes out clean. You can check the oven after 18 minutes as the baking time may change from oven to oven.
I let the muffins stay in the muffin for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy!
If you can, it is best to keep totally cooled crumble muffins in the pan so the bottom will not get air and they will keep their moisture but when you cover the top loosely with plastic wrap, the crumbles will get some air and keep their crunchiness. You can keep them at room temperature for up to 3 days.
You can keep these totally cooled crumble muffins in an airtight container in the fridge for up to 5 days and in the freezer for up to 2 months. You should totally cover the muffins as there’ll be other food in the fridge/freezer.
If you freeze, you should thaw them overnight in the fridge or thaw at room temperature. As the crumbles will lose their crunchiness, if you like, you can bake them for 5-10 minutes at 350°F(177°C) to let them crisp again.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Other Berry Muffin and Cake Recipes You May Enjoy!
- Strawberry Cream Cheese Muffins
- Raspberry Muffins
- Strawberry Lemon Muffins
- Blueberry Chocolate Chip Muffins
- Orange Blueberry Muffins
- Blueberry Lemon Muffins
- Lemon Strawberry Bread
- Lemon Blackberry Bread
- Raspberry and White Chocolate Loaf Cake
- Strawberry Crumble Cake
- Blueberry Lemon Coffee Cake
Blackberry Muffins with Crumble Topping
Ingredients
Crumble Topping
- 60 grams (6 tablespoons) all-purpose flour dip and sweep
- ½ teaspoon ground cinnamon
- 60 grams (¼ cup and 1 tablespoon) granulated sugar
- 42 grams(3 tablespoons) unsalted butter, melted and cooled*
Blackberry Muffin Batter
- 265 grams (1 and ¾ cups and 2 tablespoons) all-purpose flour, dip and sweep
- 10 grams (2 and ½ teaspoons) baking powder
- ⅛ teaspoon salt (optional)
- 155 grams (¾ cup) granulated sugar
- 6 grams (2 teaspoons) lemon zest
- 2 large eggs, room temperature
- 185 grams (¾ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted and cooled*
- 30 grams/ml (2 tablespoons) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 220 grams (1 and ½ cups) blackberries**
Instructions
Crumble Topping
- Mix the flour, sugar and cinnamon with a fork in a small/medium bowl. Pour the melted butter over the mixture. It may form a dough, but using your fork you can break it down into crumbs. You can use your hands for this. If the weather is too hot, you can keep the bowl in the fridge while preparing the batter.
Blackberry Muffin Batter
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Mix 245 grams (1 and ¾ cups) of flour, baking powder and salt(if using) in a large bowl. Set aside.
- Place the sugar and lemon zest in a medium bowl and stir with a whisk to bring the lemon flavor out.
- Add the eggs and stir with whisk until just combined.
- Mix in the milk, melted butter, lemon juice and vanilla extract.
- Pour the wet ingredients(egg mixture) over dry ingredients (flour mixture) and stir with a whisk until just combined.
- If using frozen blackberries remove them from the freezer now. If there are different sized blackberries, keep the small ones as they are, but cut the medium sizes into two so they don’t sink to the bottom while baking. Place the blackberries in a medium bowl, add 2 tablespoons of flour on top and shake the bowl a couple of times to let flour cover all of them. Add the floured blackberries into the batter and gently fold with a spoon/spatula.
- Divide the batter into 12 paper liners and sprinkle the crumbles on top.
- Bake for 25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the crumbles are lightly golden brown. You can check the oven after 18 minutes as the baking time may change from oven to oven. Let the muffins stay in the pan for 10 minutes before transferring them on a wire rack to cool completely.
Notes
If you freeze, you should thaw them overnight in the fridge or thaw at room temperature. As the crumbles will lose their crunchiness, if you like, you can bake them for 5-10 minutes at 350°F(177°C) to let them crisp again.
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