Blackberry Muffins Recipe

Blackberry Muffin Recipe

Blackberry Muffin Recipe

New Recipe for Blackberry Muffins!

I am always trying out new muffin recipes and this one has become my new favorite.

If you are not a great fan of blackberries (or can’t get them) don’t worry you can substitute just about anything else in place!

Blueberries ~ Cranberries ~ Strawberries ~ Chocolate Chips ~ broccoli~ like whatever floats your muffin tins!

I must confess I am obsessed with my Jumbo Muffin pan lately (it’s the same one I used in my Bananas Foster Cupcakes video- if you haven’t seen that masterpiece…umm….Hello!??)

The streusel topping for muffins is something I always have a bag of in my freezer; and you may like to get in that habit too.

It’s so nice to just grab a handful of streusel to throw on top of pretty much anything you are baking!

So if efficiency is up your alley be sure to multiply the streusel recipe below by 4X and store the excess in the freezer in a ziploc for up to 6 months!

This recipe can easily be VEGANIZED so be sure to read all the way to bottom!


Blackberry Muffins Recipe
 
Serves: 10 Jumbo Muffins or 18 standard sized muffins
Ingredients
  • All Purpose Flour 2½ cup (312g)
  • Baking Powder 3 teaspoons (15g)
  • Salt 1 teaspoon (6g)
  • Cardamom 1 teaspoon (5g) *optional ingredient you can leave it out
  • Granulated Sugar 1½ cup (300g)
  • Vegetable Oil ½ cup (120ml)
  • Eggs 2 (100g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Buttermilk 1 cup (240ml)
  • Blackberries 2 cups
Instructions
  1. Combine the sugar, oil, eggs, vanilla extract and buttermilk in a large bowl and whisk smooth.
  2. Sift the flour with the baking powder, salt and cardamom, add it to the wet ingredients all at once and whisk smooth.
  3. Fold in the blackberries
  4. Scoop the muffin batter into greased or paper lined muffin tins.
  5. Top with 1- 2 tablespoons of frozen streusel (frozen streusel is better to prevent the butter from melting in the oven)
  6. Bake immediately in a preheated 375°F oven for 15 minutes then turn the oven temperature down to 325°F and bake until they are done.
  7. The Jumbos may take close to 35 minutes total and the smaller muffins will be closer to 22-25 minutes- You will know when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  8. Cool completely then ice with optional confectioners sugar glaze, which is simply confectioners sugar (approx 1 cup ) thinner out with 1 tablespoon or more of water to achieve desired consistency
VEGANIZE THIS RECIPE
Vegan Blackberry Muffins Recipe
 
For vegan streusel topping prepare the streusel recipe below with earth balance buttery sticks instead of butter
Serves: 10 Jumbos or 18 standard sized muffins
Ingredients
  • All Purpose Flour 2½ cup (312g)
  • Baking Powder 3 teaspoons (15g)
  • Salt 1 teaspoon (6g)
  • Cardamom 1 teaspoon (5g) *optional ingredient you can leave it out
  • Granulated Sugar 1½ cup (300g)
  • Vegetable Oil ½ cup (120ml)
  • Ground Flax Seeds 2 Tablespoons (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Milk 1 cup (240ml)
  • Blackberries 2 cups
Instructions
  1. Combine the ground flax with the hot water and let stand to a thickened paste
  2. Combine the sugar, oil, flax eggs, vanilla extract and almond milk in a large bowl and whisk smooth.
  3. Sift the flour with the baking powder, salt and cardamom, add it to the wet ingredients all at once and whisk smooth.
  4. Fold in the blackberries
  5. Scoop the muffin batter into greased or paper lined muffin tins.
  6. Top with 1- 2 tablespoons of frozen streusel (frozen streusel is better to prevent the butter from melting in the oven)
  7. Bake immediately in a preheated 375°F oven for 15 minutes then turn the oven temperature down to 325°F and bake until they are done.
  8. The Jumbos may take close to 35 minutes total and the smaller muffins will be closer to 22-25 minutes- You will know when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  9. Cool completely then ice with optional confectioners sugar glaze, which is simply confectioners sugar (approx 1 cup ) thinner out with 1 tablespoon or more of water to achieve desired consistency
STREUSEL TOPPING Multiply Recipe 4X for bulk freezer recipe
Streusel Topping Recipe
 
Substitute Earth Balance Buttery Sticks in place of the butter for a vegan version
Serves: 2¼ cups
Ingredients
  • All Purpose Flour 1 cup (130g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 

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6 Comments

  1. Hi Gretchen, can I add chocolate chips instead? If I want to make this into double chocolate muffins, how much cocoa to add to the recipe?

    Thanks in advance

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