Description
Delicious and moist Blackberry Muffins topped with a crunchy oatmeal streusel, perfect for breakfast or a sweet snack. These muffins combine fresh or frozen blackberries with a tender crumb and a buttery oat streusel topping for a delightful texture and flavor.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blackberries
Oatmeal Streusel
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter, cold and cubed
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract, mixing well to create a smooth mixture.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined, taking care not to overmix. Gently fold in the blackberries to maintain their shape.
- Prepare Streusel: In a small bowl, combine the oats, flour, and brown sugar. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about 3/4 full to allow room for rising. Evenly sprinkle the oatmeal streusel over the tops of the muffins.
- Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blackberries; if using frozen, do not thaw to prevent the batter from turning purple and watery.
- Do not overmix the batter; overmixing can lead to dense muffins.
- The streusel topping adds a delightful crunch, so don’t skip it!
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
