Description
Delight in these moist and fruity Blackberry Muffins topped with a crunchy oatmeal streusel. Perfectly balanced with the sweetness of blackberries and a buttery oat topping, these muffins make an ideal breakfast treat or afternoon snack.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blackberries
Oatmeal Streusel Topping
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and salt within the flour.
- Combine Wet Ingredients: In a separate bowl, blend melted butter, eggs, milk, and vanilla extract until smooth and well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined, careful not to overmix. Gently fold in the fresh or frozen blackberries to avoid breaking them.
- Prepare Streusel: In a small bowl, mix the old-fashioned oats, flour, and brown sugar. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Spoon the batter into each muffin liner, filling them about 3/4 full. Evenly sprinkle the oatmeal streusel over the top of each muffin.
- Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use frozen blackberries directly from the freezer without thawing to prevent the batter from turning purple.
- Do not overmix the batter to keep muffins tender and light.
- The streusel topping adds a delightful crunch but can be omitted for a simpler muffin.
- Ensure cold butter is used in the streusel to achieve the crumbly texture.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
