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These bakery style blackberry muffins with a streusel topping are soft and buttery and a cinch to make. Make a batch and store them in your freezer for a quick treat on the go!
Serve these beauties with our Spiced Chai Tea Latte for a cozy breakfast or brunch.
I’ve written many posts about our love for wild blackberry foraging, and this past summer we were especially industrious. The evidence for which you’d see as soon as you open our freezer.
Abundance of wild blackberries resulted in many recipes. Victoria Sponge Cake with Blackberry Compote and Blackberry Fool are some of our favourites. You can even use blackberries in savoury recipes like this Spatchcock Chicken with Spicy Blackberry Sauce.
But this recipe is definitely one of my favourites. I don’t bake nearly as much as I used to and mostly because we are quite health-conscious in this house. I can’t handle the temptation of having loads of baked goods laying around!
But I will make an exception here! The incredibly moist muffin, jammy blackberries and tasty streusel topping mean that they are just too good!
Blackberry Muffin Recipe
Soft and buttery crumb studded with plump blackberries, which turn into jammy pools of sweetness with a hint of summer, then topped with brown sugar streusel. Are you tempted yet?
The recipe for the muffins is pretty straightforward. There are two things, which make it more special than the rest.
- Yogurt in the batter makes the muffins incredible soft and fluffy.
- Streusel topping takes them another level of taste, texture and visual appeal.
The recipe I am sharing today is pretty much failproof. I’ve used it for nearly two decades. It’s also very versatile and flexible for a couple of reasons.
- Use any yogurt you have on hand (yes, even flavoured or low fat)
- Fresh or Frozen blackberries work equally well
- ANY berries can be used in place blackberries
- You can skip the streusel topping to reduce the calories and they will still taste amazing!
Recipe Tips and Notes
- Not a fan of blackberries, or not easy to find where you live? Not a problem! Just swap them out for other options like raspberries or blueberries.
- Frozen berries will work just as well as fresh ones.
- Blackberries can be a bit fragile, so be careful when stirring them into the batter. You’ll need to be gentle to avoid crushing them.
- Use any yogurt you have available. Even low fat or flavoured varieties will do a great job here.
Storage and leftovers
Not too many things make me feel more organised than a freezer full of goodies. These blackberry muffins freezer beautifully. Simply put them in a ziplock bag and store frozen for up to 1 month.
The best way to bring them back to life is to thaw for about 20 minutes on a countertop. They can be eaten on their own, but I like them warmed up. Put them in a preheated to 350F/180C oven for 5 minutes or This is an affiliate link.air fryer for 2 minutes.
They will taste freshly baked!
Favourite muffin recipes
Bakery Style Blackberry Muffins
Equipment
- This is an affiliate link.Non-stick muffin pan
- This is an affiliate link.Pastry blender
Ingredients
- 2½ cups / 300g all-purpose flour
- 3/4 cup / 165g light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup / 125g butter
- 1 cup / 250ml yogurt
- 2 eggs, large
- 3/4 cup / 190ml milk
- 1 tsp This is an affiliate link.vanilla
- 1 cup / 250g blackberries, fresh or frozen
For the streusel topping
- 2 tbsp butter
- 1/4 cup / 30g flour
- 2 tbsp light brown sugar
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl mix the flour, sugar, baking powder, baking soda and salt and cut butter in with a pastry blender.
- In a small bowl mix lightly beaten eggs, yogurt, vanilla and milk. Add the wet ingredients to the dry ones. Add blackberries. Stir gently in order not to crush blueberries.
- Make the streusel topping by mixing all the ingredients with a fork.
- Scoop the muffin batter into greased or paper lined muffin tin, sprinkle with a pinch of the streusel topping and bake at 350F/180C for 20-25 minutes.
Notes
- Other berries like raspberries or blueberries can be used with this recipe.
- Both fresh or frozen berries can be used.
- Fresh berries can be crushed easily. Be careful when mixing them into the batter to avoid mashing them.
- Any yogurt can be used, including low fat or flavoured varieties.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kind of bland. The crumble on top is basically just flower, so we scraped it off. They are nicely fluffy, though.
“The crumble on top is basically just flour”, yes, Rebecca you are not wrong here, the stuff in the middle is also mostly flour but when mixed together with butter, brown sugar and other ingredients listed and baked at the appropriate temperature they turn into delicious muffins with a streusel topping. I hope this helps with future baking projects. Not sure what you mean by “kind of bland”, it’s a classic streusel topping. It’s sweet and crumbly. Were you looking for something else?
Where do you buy that size cupcake cup which appears taller than mine which spread out more? I didn’t think these turned out light at all and followed the recipe exactly. Didn’t know if it was my standard muffin cup since yours appear taller.
Hi Twinee, the cupcake size shouldn’t affect the texture of these muffins. I bought mine in a supermarket but you can use regular cupcake liners with the same success. I’ve been using this recipe for a couple of decades now and they turn out delicious each time.
Love these muffins!!!
I made 3 different kinds and they all turned out amazing.
I added blueberries to the blackberries, such a great combo. I also did chocolate chip and banana nut.
I used vanilla yogurt and just used less of the vanilla.
Thank you for sharing this recipe I can’t wait to try other fruits like cranberry and cherry!!!
So happy you enjoyed them, Maggie!
I made them yesterday and they turned out really well. I used both blueberry yogurt and Greek yogurt, nice texture. My partner was very impressed. I am making them again to bring to a Senior’s Center and to my neighbour. This time I will use vanilla yogurt.
I used vanilla Greek yogurt because I didn’t have any vanilla in the house. They turned out fabulously with both blackberries and blueberries.
I am thrilled to hear that, Anne. This is our family’s favourite muffin recipe and it works with any fruit.
I made these today and was rewarded with a batch of super delicious muffins! I did double the amount of berries (couldn’t help myself) and added a teaspoon of cinnamon but otherwise followed the recipe as written. Definitely a keeper. Thanks for sharing!!
I can only approve of more berries! This is by far my favouite muffin recipe. It works with any fruit. 🙂
Today I will be making this recipe at work for a “High Children’s Tea” at work for 65 children and their parents. I normally never make something for an event without testing it but I’m counting on the feed back from the comments above and a prayer. I will be making cranberry walnut(with a fresh cranberry sauce I made the other day scented with orange zest) wild blueberry muffins and a Apple spice muffins. I will take pics and comment later on.
Wishing you a very successful High Tea, Ebony!