Go Back
–+ servings

Blackberry Crumb Muffins

Buttery, tender muffins topped with a spiced brown sugar crumble and juicy blackberries. Perfect for brunch or an elegant breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24
Course: Baking, Breakfast
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

All Ingredients
  • 1 1/2 cups all-purpose flour for the crumb topping (255g)
  • 1/3 cup granulated sugar for the crumb topping (75g)
  • 1/2 cup dark brown sugar, lightly packed for the crumb topping (105g)
  • 1 1/2 teaspoons ground cinnamon for the crumb topping
  • 1/4 teaspoon ground allspice for the crumb topping
  • 1/4 teaspoon fine sea salt for the crumb topping
  • 1 1/2 sticks unsalted butter, melted for the crumb topping (170g)
  • 1 1/2 sticks unsalted butter, softened for the muffin batter (170g)
  • 1 cup granulated sugar for the muffin batter (200g)
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 lemon finely grated zest of a Meyer lemon regular lemon works too
  • 2 1/2 cups all-purpose flour for the muffin batter (325g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 pint fresh blackberries about 1 cup

Method
 

  1. Preheat the oven to 350°F. Grease or line 24 muffin cups.
  2. In a medium bowl, whisk the flour, both sugars, cinnamon, allspice, and salt. Pour in the melted butter and stir until large crumbs form.
  3. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each, and scrape down the bowl. Beat in the sour cream, vanilla, and Meyer lemon zest.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl. With the mixer on low, add the flour mixture to the butter mixture and beat just until combined. Gently fold in the blackberries with a spatula until evenly distributed.
  5. Spoon the batter into the prepared muffin cups, filling each halfway. Pinch off pieces of the crumb topping and scatter evenly over the batter.
  6. Bake for 25 to 30 minutes, until the muffins are golden and spring back when lightly pressed. A toothpick inserted in the center should come out with only moist crumbs. Cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or let cool completely and freeze.

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 60mgSodium: 125mgFiber: 1gSugar: 16g

Notes

Substitute raspberries, blueberries, or diced strawberries for the blackberries.
The crumb topping can be made up to a day ahead and kept in the fridge; bring it to room temperature before using.
These muffins freeze well; wrap them tightly and store for up to 3 months.
Mix the batter only until the flour disappears to keep the muffins tender.
A Meyer lemon gives a delicate floral fragrance; if it's unavailable, a regular lemon is perfectly fine.
For a deeper spice flavor, add a pinch of nutmeg to the crumb topping.

Tried this recipe?

Let us know how it was!