Soft Blackberry Muffins with Streusel
These soft blackberry muffins with streusel are the kind of bake that makes the whole kitchen smell great and are made in under an hour. They're super tender (thank you, sour cream!), loaded with juicy blackberries, and finished with that buttery, crumbly streusel that gives the perfect little crunch. They're easy enough for a weekday, but special enough for brunch.
They're also a sweet little win for Mother's Day, baby showers, weekend guests, or anytime you want a homemade treat that doesn't require a whole cake situation.
If you've been with me for some time now, you know my love for muffins of all kinds, but especially ones with crumb topping. Apple cinnamon crumb muffins are similar to these ones if you need more ideas!
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Quick Look
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Cooling Time: 2-3 minutes
- Total Time: ~45 minutes
- Servings: 24 muffins
- Difficulty: Easy
- Baking Method: Oven
- Best For: Breakfast, brunch, snacks, or an easy homemade treat
Jump to:
- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Blackberry Muffins
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Blackberry Muffins
- Other Delicious Recipes
- Soft Blackberry Muffins with Streusel
- Need Help Tweaking This Recipe?
- Other Dessert Recipes You'll Love
- Chocolate Chip Zucchini Bread with Walnuts
- Easy Sourdough Discard Zucchini Bread with Walnuts
- Sourdough Germknödel with Vanilla Sauce
Important Ingredients
- Blackberries these little bursts of sweetness are the star of the show. I love using fresh berries in season, but frozen works just as well when you can't find them.
- Sour cream keeps the muffins super soft and tender. Trust me, don't skip it!
- Streusel topping adds that perfect little crunch on top. I love the contrast of soft muffins and crumbly topping.
- Butter, eggs, sugar, and flour the basics that make the muffins rich, flavorful, and perfectly tender.
See recipe card for quantities.
Substitutions & Variations
- Swap pecans in the streusel for walnuts or leave out the nuts entirely if you prefer a simpler topping.
- Frozen blackberries are totally fine. I usually just toss them in a little flour so they don't sink to the bottom.
- Want a little extra brightness? Add a teaspoon of lemon zest to the batter, it's amazing!
- Feeling adventurous? Mix in a handful of chocolate chips with the berries for a sweet twist.
How to Make Blackberry Muffins
Step 1: Preheat your oven to 400°F and line a muffin pan with paper liners. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt (Image 1).
Step 2: In a large bowl, mix the eggs, sour cream, milk, both sugars, melted butter, and vanilla (Image 2) using an electric mixer.
Step 3: The batter will be very thick, and that's normal (Image 3).
Step 4: Gently mix the dry ingredients into the wet ingredients (Image 4) with a few light strokes. Don't overmix.
Step 5: Lightly coat the blackberries in a bit of flour (Image 5).
Step 6: Fold the blackberries into the batter (Image 6). This helps keep them from sinking.
Step 7: The batter should look slightly lumpy, not smooth (Image 7).
Step 8: Divide the batter evenly between the muffin liners (Image 8).
Step 9: In a bowl, mix all streusel ingredients until crumbly (Image 9).
Step 10: Sprinkle evenly over each muffin and press down lightly (Image 10). Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven.
Step 11: Let the muffins cool in the pan for 2-3 minutes, then transfer to a wire rack. Serve warm or at room temperature (Image 11).
Hint: use a cookie scoop or ice cream scoop to portion the batter. You'll get evenly sized muffins, and it's way less messy.
Baking Schedule
- Preheat oven to 400°F (200°C)
- Bake muffins 15-18 minutes until golden and a toothpick comes out clean
- Let muffins rest in the pan 2-3 minutes, then transfer to a wire rack
- Serve warm or at room temperature
Tip: Watch the last few minutes closely, every oven is a little different, and you want soft muffins with a lightly crunchy streusel
💭Crucial Success Tips
Keep frozen blackberries frozen until the moment you fold them in. Thawed berries bleed more and can make the batter overly wet!
Recipe FAQs
Yes. Use them straight from frozen and toss with a little flour before folding in. This helps prevent sinking and keeps the batter from turning too purple.
Dense muffins usually mean the batter was overmixed or the muffins were overbaked. Mix just until the flour disappears, and pull them as soon as the toothpick comes out clean.
Press the streusel down lightly before baking. Also, make sure your streusel is crumbly with a few small clumps so it bakes into the top.
How To Store Blackberry Muffins
Store in an airtight container at room temperature for 2-3 days. You can freeze them fully cooled in a single layer, then transfer to a freezer bag. Reheat straight from frozen in the oven or microwave, they taste almost fresh-baked.
Other Delicious Recipes
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried these soft blackberry muffins with streusel or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Soft Blackberry Muffins with Streusel
Ingredients
For the Muffins:
- 2 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- 1 cup sour cream
- 1 teaspoon milk
- ½ cup sugar
- ½ cup light brown sugar
- 8 tablespoon unsalted butter 1 stick melted
- 1 teaspoon vanilla extract
- 6 oz blackberries if they're the big ones, cut them in half), container fresh
For the Streusel Topping:
- ⅓ cup pecans chopped
- 1 ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅔ cup brown sugar
- ½ cup flour
- ½ cup oatmeal
- ⅓ cup unsalted butter melted
Instructions
- Preheat your oven to 400°F and line a muffin pan with paper liners. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix the eggs, sour cream, milk, both sugars, melted butter, and vanilla using an electric mixer.
- The batter will be very thick, and that's normal.
- Gently mix the dry ingredients into the wet ingredients with a few light strokes. Don't overmix.
- Lightly coat the blackberries in a bit of flour.
- Fold the blackberries into the batter. This helps keep them from sinking.
- The batter should look slightly lumpy, not smooth.
- Divide the batter evenly between the muffin liners.
- In a bowl, mix all streusel ingredients until crumbly.
- Sprinkle evenly over each muffin and press down lightly. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven.
- Let the muffins cool in the pan for 2-3 minutes, then transfer to a wire rack. Serve warm or at room temperature.
