I’m not a baker, but I figured muffins were easy enough so I decided to make blackberry muffins with streusel topping thanks to this recipe from Sugar Apron. And I made jumbo muffins instead of regular size, because I love big muffins and I cannot lie.
I started out by preheating the oven to 375 degrees and combining the eggs, milk and vanilla extract in a medium-sized bowl. I then greased a muffin tin and put muffin cups in (by accident, forgot I had muffin cups until after greasing, so I just rolled with it).
Then I combined all the dry ingredients in a large bowl, and then coated the blackberries with flour to prevent the berries from “bleeding” into the mixture. I used a gallon-size freezer bag to make tossing the berries easy. I cut a stick of butter (1/2 cup) into small cubes….
…and started working it into the dry mixture with my hands. I did this until the butter was worked through the dry mixture and looked crummy. I set aside a cup of the mixture for the streusel topping.
Next, I added lemon zest and the blackberries to the dry ingredient and butter mixture. I then folded the egg, milk and vanilla extra mixture into the the mixture just until the two were well combined. Then I started filling up muffin cups. I made the streusel topping by melting two tablespoons of butter for 30 seconds and combining with the reserved dry ingredient mixture. I then crumbled a few teaspoons of the crumb mixture over each muffin, then set the pan in the oven and set a timer for 25 minutes. Note: The recipe below says to bake for 20-25 minutes, but since I made jumbo muffins, mine had to bake for longer. So follow the recipe if you’re making regular-size muffins!
I kept an eye on the mixture and baked the muffins for about another 15 minutes, until the muffins were golden brown.
I love these muffins! You simply MUST make a batch (or 20) of these for yourself.
Blackberry Streusel Muffins
3 large eggs
1 1/2 cup milk
1 teaspoon pure vanilla extract
3 cups all purpose flour
1 cup granulated white sugar
2 1/2 teaspoons baking powder
pinch of salt
1/8 teaspoon ground cinnamon (optional)
1/2 cup cold unsalted butter, cut into small chunks
2 cups (one dry pint) fresh or frozen blackberries (if using frozen blackberries, do not thaw)
1 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- In a medium sized bowl whisk the eggs with the milk and vanilla extract.\
- In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon.
- Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
- Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
- Gently fold berries and lemon zest in the remaining muffin batter.
- Add the milk and egg mixture to the flour mixture. Stir just until combined.
- Fill each muffin cup about 3/4 full with the batter, using two spoons or an ice cream scoop.
- To make the streusel topping — melt the remaining 2 tablespoons butter and stir into the reserved one cup of flour mixture until it is crumbly and looks like coarse meal.
- Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Bake the muffins for about 20-25 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Yield: 12 muffins.
Note: If using fresh berries, dust them lightly with flour; this helps prevent the berries from “bleeding” into the muffins. If using frozen berries, add them frozen to the batter; this will help prevent them from “bleeding” our their juices.