Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Delicious Texture – Soft muffins with juicy blackberries and a crisp streusel topping create a perfect contrast.
- Healthy Twist – The oatmeal streusel adds fiber and a subtle nuttiness to the muffins.
- Great for Any Time of Day – Enjoy them as breakfast, a midday snack, or a sweet treat with coffee.
- Customizable – You can swap out blackberries for other berries or adjust the sweetness to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter, melted
- Eggs
- Vanilla extract
- Buttermilk
- Fresh or frozen blackberries
For the oatmeal streusel topping:
- Rolled oats
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Unsalted butter, cold and cubed
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Prepare the streusel topping by combining oats, brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
- Mix the dry ingredients in a large bowl—flour, baking powder, baking soda, salt, and sugar.
- Combine the wet ingredients in another bowl—melted butter, eggs, vanilla extract, and buttermilk. Mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the blackberries gently to avoid breaking them apart too much.
- Fill the muffin cups about ¾ full with the batter. Sprinkle each with the oatmeal streusel topping.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Different Berries – Substitute blackberries with blueberries, raspberries, or chopped strawberries.
- Nutty Crunch – Add chopped walnuts or pecans to the streusel for extra texture.
- Lemon Zest – Add a teaspoon of lemon zest to the batter for a fresh citrus twist.
- Gluten-Free Option – Use a gluten-free flour blend to make these muffins gluten-free.
- Healthier Version – Swap half the all-purpose flour with whole wheat flour and reduce the sugar slightly.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days for longer freshness.
- Freezer: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature before eating.
- Reheating: Warm in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for a few minutes.
FAQs
How do I keep the blackberries from sinking to the bottom?
Toss the blackberries in a little flour before folding them into the batter. This helps distribute them evenly.
Can I use frozen blackberries?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
What can I use instead of buttermilk?
You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.
How do I make the streusel crunchier?
Use slightly more butter and oats, and bake for an extra 1-2 minutes.
Can I make mini muffins?
Yes, bake mini muffins at 375°F (190°C) for about 10-12 minutes.
Why are my muffins dense?
Overmixing the batter can result in dense muffins. Mix until just combined.
Can I add chocolate chips?
Yes, white or dark chocolate chips pair well with blackberries.
Can I use quick oats instead of rolled oats for the streusel?
Yes, but the texture will be slightly different—less crunchy and more crumbly.
How can I make these muffins dairy-free?
Use dairy-free butter and substitute buttermilk with almond or oat milk mixed with a little lemon juice.
What’s the best way to reheat frozen muffins?
Microwave for 30-40 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.
Conclusion
Blackberry Muffins with Oatmeal Streusel are an irresistible combination of fruity, buttery, and crunchy flavors. Whether you enjoy them fresh out of the oven or save them for later, they’re a delightful addition to any breakfast or snack routine. Try different variations to make them your own, and enjoy every bite of these homemade muffins!
Blackberry Muffins with Oatmeal Streusel
These Blackberry Muffins with Oatmeal Streusel are soft, moist, and bursting with juicy blackberries. Topped with a crunchy oat streusel, they make the perfect breakfast treat or afternoon snack. Made with wholesome ingredients, these bakery-style muffins are easy to make and full of flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, melted
- ½ cup milk (or buttermilk for extra softness)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh blackberries (or frozen, thawed & drained)
For the Oatmeal Streusel:
- ½ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the streusel topping: In a small bowl, mix the oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
- Make the muffin batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the melted butter, milk, eggs, and vanilla until well combined.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.
- Carefully fold in the blackberries, trying not to crush them.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the oatmeal streusel topping over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blackberries, do not thaw them completely to prevent excess moisture.
- For extra crunch, add chopped nuts like pecans or walnuts to the streusel.
- These muffins stay fresh in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
