If you love soft, fluffy muffins then you're going to love these Blackberry Buttermilk Muffins. Juicy blackberries with a streusel topping sprinkled onto the muffin tops that gives such a nice crunch. One of our family's favorite muffin recipes!
We love blackberry picking and we have wild blackberries growing on our property that we throughly enjoy every summer. Fresh blackberries are the absolute best!
When they aren't in season, we are fortunate to have beautiful blackberries available year round in the grocery stores.
If you love fresh berries in muffins, you have to try our blueberry muffins!
why you'll love this recipe
- easy muffins that can be made completely by hand without using a mixer!
- simple ingredients and you can even find a buttermilk substitute in the notes section on the recipe card.
- a delicious streusel topping makes these muffins over-the-top yummy!
You can find the full list of ingredients and the amounts needed for this recipe at the bottom of this page. I have a few specific notes to share with you about some of the ingredients.
- eggs - should be at room temperature. Take them out of the refrigerator about 30 to 60 minutes before you start the recipe.
- vanilla extract - pure vanilla extract provides the moist flavor or you can also use artificial vanilla extract.
- buttermilk - I like to use real buttermilk but if you want to make this recipe and don't have any, you can still do that! I've included an easy buttermilk substitute using fresh lemon juice in the notes on the recipe card.
- blackberries - you can use fresh or frozen blackberries in this recipe.
step by step instructions
Preheat oven to 400°F.
Grease a 12-cup muffin pan or line with muffin cups or paper liners.
Melt butter and set aside to cool.
In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon and granulated sugar.
In a separate bowl, whisk eggs, then add ½ cup cooled melted butter, one cup buttermilk and one teaspoon vanilla extract. Whisk just until combined and do not over mix the wet mixture.
Add dry ingredients to the wet ingredients. Gently stir in one cup of the blackberries, reserving ½ cup for the muffin tops.
Divide batter evenly into prepared muffin tins. I like to use an ice cream scoop to easily measure out each muffin.
For streusel topping: In a small bowl or medium bowl, combine room temperature butter, brown sugar, all purpose flour and ⅛ teaspoon of cinnamon. You can either do this by hand or using a pastry blender.
Sprinkle streusel topping on top of each muffin.
Bake in 400°F oven for 17 to 20 minutes until cake tester inserted into the centre of the muffins comes out clean.
Transfer to wire rack for cooling. If you love warm muffins, enjoy them about five minutes after they come out of the oven.
storage and freezing instructions
Store cooled muffins in airtight container for up to three days.
Cooled muffins may be frozen in an airtight container for up to two months. Thaw completely at room temperature before serving. When freezing extra muffins, you can also wrap them individually in two layers of plastic wrap.
- add in 1 tablespoon of lemon zest to add some additional flavor in these muffins
- white chocolate chunks or white chocolate chips would be a tasty addition!
- skip the streusel topping and top with coarse sugar instead
- substitute half of the all purpose flour with whole wheat flour
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