Blackberry Muffin Recipe
This easy blackberry muffin recipe makes soft, bakery-style muffins using fresh blackberries and lemon zest, complete with a sweet crumble topping. It's a perfect treat for summer breakfast or brunch!
Ingredients
Crumble Topping
- 2 ½ tablespoons unsalted butter melted
- ½ cup all-purpose flour regular or gluten free
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
Blackberry Muffins
- 2 ¾ cups all-purpose flour regular or gluten free
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon zest freshly grated
- 1 ½ cups full fat sour cream room temperature
- 1 ¾ cups blackberries cut into halves or thirds, depending on size
Blackberry Drizzle
- ½ cup blackberries
- 1 cup powdered sugar
Instructions
Crumble Topping
- Combine all ingredients for streusel in a small mixing bowl and mix together with a fork until evenly combined into a coarse, crumbly mixture. If needed, use your fingertips to help the mixture clump together into larger chunks. Refrigerate while prepping the muffin batter.2 ½ tablespoons unsalted butter |½ cup all-purpose flour |2 tablespoons granulated sugar |1 tablespoon brown sugar |¼ teaspoon salt |⅛ teaspoon cinnamon
Muffins
- Preheat oven to 400ºF. Grease a standard 12-cup muffin pan with butter or nonstick cooking spray.
- Whisk the dry ingredients together in a medium mixing bowl.2 ¾ cups all-purpose flour |2 ½ teaspoons baking powder |½ teaspoon baking soda |¾ teaspoon salt
- Remove 1 ½ tablespoons of the flour mixture and add to the chopped blackberries. Toss gently to evenly coat the berries in flour.1 ¾ cups blackberries
- In the bowl of a stand mixer, or using a large bowl and handheld electric mixer, beat together the butter and sugars on medium-high speed until creamy and well-combined.½ cup granulated sugar |¼ cup brown sugar |½ cup unsalted butter
- Add the eggs, vanilla extract, and lemon zest and beat until the mixture is smooth, fluffy, and paler in color. Scrape down the bowl and beater as needed to make sure all ingredients are fully incorporated.2 large eggs |1 ½ teaspoons vanilla extract |½ teaspoon lemon zest
- Add about ⅓ of the flour mixture to the butter and sugar mixture, beating in on low speed until mostly combined. Follow with ½ of the sour cream, another ⅓ of the flour mixture, the last of the sour cream, and finally the last of the flour mixture, mixing each portion in just until mostly incorporated before moving on to the next.1 ½ cups full fat sour cream
- Add the berries to the batter in two portions, gently folding in with a rubber spatula to disperse. The batter should be fairly thick, with no streaks of flour remaining.
- Divide batter evenly between the prepared muffin cups. They should be completely full. Spoon streusel over the top of each muffin cup and gently press it into the batter with your fingertips or palm.
- Bake muffins at 400ºF for 10 minutes. Then, reduce heat to 350ºF and bake another 13-15 minutes, until muffins are puffy and lightly golden, and a toothpick inserted into the center of one comes out clean. Cool in pan for at least 15-20 minutes before transferring to a wire rack to cool completely.
Blackberry Drizzle
- Mash blackberries in a small bowl using a cocktail muddler or fork.½ cup blackberries
- Strain juice from mashed blackberries into a separate, small bowl by pressing them through a fine mesh strainer or a piece of cheesecloth.
- Measure out 2 tablespoons of blackberries juice. Combine with powdered sugar and whisk until smooth. The mixture should be thick enough to hold its shape when drizzled onto the muffins. Add more powdered sugar if needed.1 cup powdered sugar
- Use a spoon or a piping bag fitted with a small round tip to drizzle icing over the cooled muffins.
Notes
Ingredient Notes and Substitutions:
- If using salted butter, reduce the salt in the crumble topping to one pinch, and reduce the salt in the muffin batter to ½ teaspoon.
- Sour cream can be substituted with whole milk Greek yogurt.
- Raspberries, blueberries, or a mixture of berries can also be used.
Preparation:
- If using muffin liners, you may need to make more than 12 muffins since the liners will take up some space in the pan.
Storing and Serving:
- Once blackberry drizzle has set, muffins can be transferred to an airtight container for storage. Store at room temperature for up to 24 hours, or in the refrigerator for longer storge.
- For the very best taste and presentation, make these muffins no more than one day in advance and add the blackberry drizzle the day you plan to serve them.
Nutrition
Calories: 393kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 351mg | Potassium: 138mg | Fiber: 2g | Sugar: 28g | Vitamin A: 587IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
Did you make this recipe?I’d love to hear from you - leave a rating and review!