These easy blackberry muffins are dotted with juicy blackberry chunks and topped with a buttery cinnamon and walnut streusel.
Fresh or frozen berries can be used in this blackberry muffin recipe, or switch the blackberries up for a different berry all together!
Wild Blackberry Foraging
We have been blackberry foraging most weekends. I'm trying to fill our freezer with as many berries as I can to, *fingers crossed*, last us through the winter.
I'll also turn some into fruit leather when I get my hands on some autumn apples.
Foraging for wild fruit is something I love to do so much. I can't grow heaps of it on my small section so I really enjoy making the most of the free bounty that grows around me.
I found another wild apple tree at the park two minutes from our house that I hadn't spotted before which was exciting! We've got about 7kg blackberries in the freezer so far and jars of chia seed blackberry jam in the pantry. I wanted to bake a few goodies with them while they're fresh too and that's where these muffins come in.
The Blackberry Muffin Base and Topping
Think of the fluffiest muffin, with a mere hint of cinnamon, dotted with juicy berries. That's how I would describe these muffins. They're extra fluffy, and the juicy blackberry chunks are a wonderful contrast.
To compliment the juicy blackberry, I've topped these muffins with a generous layer of buttery walnut and cinnamon streusel that brings texture and flavour. You can't go wrong with a little crunch!
The berries in the Muffin
Inside the muffin it's deliciously fluffy and moist, with colourful pops of juicy berry.
Though any berry can be used, I find the blackberry's natural tartness is perfect in this recipe.
After some other muffin recipes? Try these delicious gingerbread zucchini muffins.
- ⅓ cup all-purpose flour
- 3 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon butter, room temperature
- ¼ cup chopped walnuts
- 120g butter, room temperature
- 100g (½ cup) granulated sugar
- 50g (¼ cup) soft brown sugar
- 2 large eggs
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 225g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 187ml (¾ cup) milk
- 1 tablespoon apple cider vinegar
- 1 cup fresh or frozen blackberries
- Preheat the oven to 220 °C (or 200 °C fan-bake) and grease a 12 muffin tin.
- Make the streusel by combining all the streusel ingredients together. Stir it with a fork or rub it with your fingers to make a rough crumble. Set it aside.
- To make the muffins, add the butter, granulated sugar and brown sugar into a mixing bowl.
- Use an electric mixer to cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla, cinnamon and salt.
- In a small bowl, add the vinegar to the milk.
- Add the flour, baking soda and baking powder to the butter and egg mixture and fold it together, along with the milk + vinegar. Fold it gently until it's all combined.
- Stir through the blackberries, breaking them up a little bit as you do so.
- Divide the batter into the muffin tin. Sprinkle the streusel overtop, pressing it lightly into the batter to help it stick.
- Place the tray in the oven and lower the heat to 200 °C (or 180 °C fan-bake.) Bake the muffins for around 18-22 minutes until a skewer inserted comes out clean.
- Let the muffins cool for 5 minutes before removing from the tray.
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Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 132Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 30mgSodium: 163mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g
Have you made these? Tag me and let me know!