Blackberry Crumb Muffins

If you're looking for a tender Blackberry Muffin with a delicious crumbly streusel topping you've come to the right place. These have a delicious soft tender crumb from sour cream or greek yogurt with lots of juicy blackberries making them a perfect addition to breakfast, brunch, or afternoon tea. They can be made with fresh or frozen blackberries.

A few other Muffin recipes we love are Peach Crumb Muffins, Blueberry Muffins, and Cinnamon Sugar Muffins.

Blackberry Crumb Muffins are a crumb coffee cake meets blackberry muffin that's inspired by the beloved breakfast cake.

Just like their inspiration, these muffins have a light, delicate crumb, with lots of blackberries, butter, vanilla, and a generous coating of sweet coffee cake crumb.

I'm strongly opinionated about muffins and these definitely make the cut of deliciousness... Here's how to make these your weekend reality! 

For the Crumb Topping add to a mixer:

• 1/2 cup Flour
• 1/2 cup Granulated Sugar
• 1/4 teaspoon Salt

Stir until combined and add:

• 1/4 cup Sliced Butter

Mix until crumb topping is extremely crumbly. Move to a small bowl and set aside.

For the Blackberry Muffin batter add to a mixer:

• 1/3 cup Butter
• 3/4 cup Granulated Sugar

Beat until light and fluffy then add 2 Eggs, one at a time. Mix until well incorporated between each addition.

Stir in until well combined:

• 1 teaspoon Vanilla
• 3/4 teaspoons Baking Soda
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt

Mix in until well incorporated:

• 1 1/2 cups Flour
• 3/4 cups Sour Cream

Gently fold in 1 1/3 cups Blackberries.

Divide batter evenly between 12 standard-sized muffin tins lined with cupcake liners or greased.

Divide crumb topping over muffins and sprinkle until covered. Bake in a 350 degree oven for 25-35 minutes until light brown and a toothpick inserted into the center of muffins comes out clean.

Slather Blackberry Crumb Muffins in butter and enjoy!

You might also loves these other muffin recipes:

• Peach Crumb Muffins
• Lemon Poppy Seed Muffins
• Blueberry Muffins
• Orange Cranberry Muffins

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American

Yield: 12

Author: Serena

Blackberry Crumb Muffins

Blackberry Muffin with a delicious crumbly streusel topping. These have a delicious soft tender crumb from sour cream or greek yogurt with lots of juicy blackberries making them a perfect addition to breakfast, brunch, or afternoon tea.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Crumb Topping

• 1/2 cup All-Purpose Flour
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 1/4 cup Butter, Cold cut into Tablespoon pieces

Blackberry Muffins

• 1/3 cup Butter
• 3/4 cup Granulated Sugar
• 2 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 1/2 cups All-Purpose Flour
• 3/4 cup Sour Cream Or Greek Yogurt
• 1 1/3 cups Blackberries

Instructions

1. Preheat oven to 350 degrees. Line 12 standard sized muffin tin or grease with butter. Set aside.

Crumb Topping

1. In a mixer add 1/2 cup flour, 1/2 cup sugar and 1/4 teaspoon salt. Mix until blended. Add 1/4 cup cold butter and mix until crumbly and set aside.

Blackberry Muffins

1. Cream together 1/3 cup butter and 3/4 cup sugar until light and fluffy. Add eggs one at a time mixing well between each addition.
2. Add vanilla, baking soda, baking powder, and salt. Mix until well incorporated
3. Add flour and sour cream. Mix until blended.
4. Gently fold in blackberries until combined.
5. Divide batter evenly between prepared muffin tins. Divide crumb topping evenly over muffins.
6. Bake for 25-35 minutes until muffins are light brown and a toothpick inserted into the center comes out clean.

Nutrition Facts

Calories

387.56

Fat

23.40 g

Sat. Fat

14.02 g

Carbs

39.72 g

Fiber

1.42 g

Net carbs

38.30 g

Sugar

22.70 g

Protein

5.83 g

Sodium

401.41 mg

Cholesterol

92.46 mg

Calories are estimated

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©2014 Serena Bakes Simply From Scratch

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