Soft Blackberry Muffins with Streusel
Delight in these soft, tender muffins bursting with juicy blackberries and topped with a crunchy streusel—it’s a perfect breakfast treat or snack any time of the day.
Ingredients
Muffin Batter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 to 1.5 cups fresh blackberries Gently fold in at the end.
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter Cut into small pieces.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
- Slowly add the wet ingredients to the dry ingredients and stir until just combined, then gently fold in the blackberries.
- For the streusel topping, mix together the brown sugar, rolled oats, cinnamon, and cold butter in a small bowl until crumbly.
Baking
- Fill each muffin cup about 2/3 full with the batter and top each generously with the streusel mixture.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
To maintain freshness, store muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. Reheat in the microwave or oven as needed.