Indulging in freshly baked Soft Blackberry Muffins is a delightful way to start your day. These muffins are moist, fluffy, and bursting with juicy blackberries, making them the perfect choice for breakfast or a sweet afternoon treat. The added streusel topping adds a delightful crunch and sweetness that complements the soft muffin base beautifully.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
1 1/2 cups fresh blackberries, washed and patted dry
For the Streusel Topping: 1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup unsalted butter, softened
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the melted butter, egg, vanilla extract, and buttermilk until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
Gently fold in the blackberries.
In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add the softened butter and mix until crumbly.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping over each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
