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Freshly baked blackberry muffins with streusel topping on a cooling rack.

Soft Blackberry Muffins with Streusel 

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These Soft Blackberry Muffins with Streusel are my go-to when I want something sweet, cozy, and effortless. The muffins bake up soft and tender, bursting with juicy blackberries, and the little streusel topping gives just the right crunch. I love making a batch on a weekend morning, you’ll want to eat them warm straight from the oven!
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 24 muffins
Calories 212

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.
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Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 137mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
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