These blackberry streusel muffins are dotted with juicy blackberry chunks and topped with a buttery cinnamon and walnut streusel.
Fresh or frozen blackberries can be used, 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.
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.
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.
Inside the muffin it’s deliciously fluffy and moist, with colourful pops of juicy berry. Though any berry can be used, the blackberry’s natural tartness is perfect in this recipe.
Blackberry Streusel Muffins
- 1/2 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 16-18 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