These blackberry muffins are sweet, fluffy, and full of juicy berries. They make a perfect breakfast treat or snack any time of day! Plus, the color is just beautiful!
When I bake these, my kitchen smells amazing. I can’t resist having one warm, right out of the oven. It’s like a little burst of sunshine in every bite! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: Provides structure to the muffins. If you’re looking for a gluten-free option, you can use a gluten-free flour blend which typically works well in baking.
Granulated Sugar: Adds sweetness. You could swap it with brown sugar for a more caramel flavor, or use coconut sugar for a healthier option.
Blackberries: Fresh blackberries are perfect for this recipe. If you can’t find them, blueberries, raspberries, or even mixed berries work great too!
Vegetable Oil: Helps create a moist muffin. You could replace it with melted coconut oil or unsweetened applesauce for a healthier twist.
Milk: Regular milk is fine, but you can use almond milk, soy milk, or oat milk if you’re lactose intolerant or vegan.
How Do You Achieve the Perfect Muffin Texture?
Getting the right muffin texture is essential for tasty results. Here are some tips to ensure your muffins come out fluffy and tender:
- Don’t overmix! Just combine the wet and dry ingredients until they’re mixed. A few lumps are okay.
- Gently fold in the blackberries. This keeps them intact and helps keep the muffins light.
- Adjust milk as needed. Start with 1/3 cup and add a little more until the batter is thick but still falls from the spoon easily.
By following these tips, you’ll be on your way to delicious blackberry muffins every time! Enjoy baking!
Blackberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 to 1/2 cup milk (adjust for batter consistency)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries
- 1/2 cup (1 stick) unsalted butter, cold, cut into small cubes (for streusel topping)
- 1/3 cup all-purpose flour (for streusel topping)
- 1/3 cup granulated sugar (for streusel topping)
- Optional: coarse sugar for sprinkling on top
Time Estimate:
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake, plus an additional 5 minutes for cooling. Overall, you’re looking at around 40 minutes from start to enjoying delicious muffins!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it’s warming up, line a 12-cup muffin tin with paper liners or give it a good greasing to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together 2 cups of flour, 3/4 cup of granulated sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. This mixture will help give your muffins a nice rise!
3. Combine the Wet Ingredients:
In a separate medium bowl or measuring cup, mix together 1/3 cup of vegetable oil, 1 large egg, 1 teaspoon of vanilla extract, and 1/3 cup of milk. Whisk these ingredients together until they’re well blended.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients, stirring gently just until everything is combined. It’s okay if there are a few lumps—overmixing can make the muffins tough. If the batter seems thick, add more milk a tablespoon at a time until it reaches a good thick but moist consistency.
5. Fold in the Blackberries:
Carefully fold in 1 1/2 cups of fresh blackberries, making sure not to crush them too much. You want those beautiful juicy berries in your muffins!
6. Prepare the Streusel Topping:
In a small bowl, mix together 1/3 cup of flour, 1/3 cup of sugar, and the cold butter cubes. Use your fingers or a pastry cutter to combine until you get a crumbly mixture.
7. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups, filling each one about 3/4 full. This gives them room to rise!
8. Add the Topping:
Sprinkle the streusel topping evenly over each muffin. If you’re feeling fancy, add a sprinkle of coarse sugar on top for a sweet crunch!
9. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. They’re done when they’re golden brown on top and a toothpick inserted into the center comes out clean.
10. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely (if you can wait!). Enjoy these delightful muffins fresh, or at room temperature with a dab of butter or your favorite jam!
Happy baking! 🧁
Can I Use Frozen Blackberries in This Recipe?
Yes, you can use frozen blackberries! Just be sure to thaw them first and drain any excess liquid to prevent the batter from becoming too wet. Gently fold them in to avoid breaking them apart too much.
What If I Don’t Have Vegetable Oil?
No problem! You can substitute vegetable oil with melted coconut oil, melted butter, or even unsweetened applesauce for a healthier option. Just make sure any replacement is in a liquid form for proper mixing.
How Long Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can freeze them as well; just place them in a freezer bag and they’ll stay fresh for up to 3 months.
Can I Add Other Ingredients to the Muffins?
Absolutely! Feel free to mix in nuts, chocolate chips, or other berries like blueberries or raspberries to customize the muffins to your liking. Just be mindful of the total volume to keep the texture right.
