These 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 these blackberry muffins, or switch them up for a different berry all together!
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. See how to make fruit leather here.
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.
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!
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. I have however made this with blueberries and strawberries too and it’s still excellent, just a bit sweeter.
Blackberry Muffins with a Buttery Streusel Topping
- 1/3 cup all-purpose flour
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 3 tbsp butter room temperature
- 1/4 cup chopped walnuts
- 120 grams butter room temperature
- 1/2 cup granulated sugar (100g)
- 1/4 cup soft brown sugar (50g)
- 2 medium eggs
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour (225g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup milk (187 ml)
- 1 tbsp apple cider vinegar or white 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.
- 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 minutes until a skewer inserted comes out clean.
- Let the muffins cool for 5 minutes before removing from the tray.
Have you made these? Tag me and let me know! @home_grown_happinessnz