Blackberry Streusel Muffins


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


  1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
  2. In a medium sized bowl whisk the eggs with the milk and vanilla extract.\
  3. In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon.
  4. Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
  5. Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
  6. Gently fold berries and lemon zest in the remaining muffin batter.
  7. Add the milk and egg mixture to the flour mixture. Stir just until combined.
  8. Fill each muffin cup about 3/4 full with the batter, using two spoons or an ice cream scoop.
  9. 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.
  10. Sprinkle about 1 tablespoon of the streusel on top of each muffin.
  11. 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.
  12. 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.


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