Ingredients
Method
Prepare the Oven and Pan
- Preheat your oven to 400°F. Grease 8 cups of a standard muffin tin with butter or non-stick spray, or line them with paper liners.
Mix Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined.
Combine Wet Ingredients
- Pour the vegetable oil into a 1-cup liquid measuring cup. Crack in the egg, then add enough milk to reach the 1-cup line (about 1/3 to 1/2 cup milk). Add the vanilla extract and almond extract (if using) and whisk until smooth.
Form the Batter
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined—do not overmix. Fold in the frozen blackberries carefully to avoid crushing them.
Make the Streusel
- In a small bowl, combine the sugar, flour, cinnamon, and cardamom. Add the cold butter pieces and use a fork or your fingertips to blend until the mixture forms coarse, crumbly clumps.
Assemble Muffins
- Divide the muffin batter evenly among the prepared cups, filling each about 3/4 full. Generously sprinkle the streusel topping over each muffin, pressing it lightly into the batter.
Bake and Cool
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
For extra tang, add 1 teaspoon of lemon zest to the batter. If you don't have cardamom, use 1 1/2 teaspoons cinnamon instead. Almond extract complements the blackberries beautifully, but you can omit it and use 1 1/4 teaspoons vanilla. To make ahead, store in an airtight container at room temperature for up to 4 days—place a paper towel in the container to absorb excess moisture. For mini muffins, reduce baking time to 12–15 minutes. You can substitute raspberries, blueberries, or diced strawberries for the blackberries. Do not thaw frozen berries before adding to the batter to prevent color bleeding.