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    Flouring Kitchen » Breakfast

    Blackberry Muffins Buttermilk

    Published: Jul 28, 2021 · Modified: Mar 1, 2022 by Mary · This post may contain affiliate links · 4 Comments

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    These blackberry buttermilk bakery style muffins are moist and fluffy, topped with a buttery crisp crumble. The buttermilk makes them extra flavourful and moist. This is a one bowl, easy recipe, and the crumb is so easy to put together. You can have these blackberry bakery style muffins without leaving the house!

    stack of blackberry muffins

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Easy: The crumble and batter come together so easily without any electric mixers.
    • Soft & moist: The muffins are so soft, tender and moist thanks to the buttermilk.
    • Melted butter: The recipe uses melted butter to make it even easier to mix together. No need to wait for your butter to soften.
    • Crumble: They're topped with an easy, delicious crumble that break up to be crisp and crunchy.
    Jump to:
    • Why you will LOVE this recipe:
    • Topping
    • Key tips for success
    • How to make DIY bakery style muffin liners
    • Key ingredients
    • Step by step
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • How to make DIY muffin liners
    • 💬 Comments
    muffins with blackberry inside

    Topping

    The crumble top is not mandatory but highly recommended. It gives the blackberry buttermilk muffins so much buttery texture and crunch! I added brown sugar into the crumble to give it a bit of warm caramel flavour and browning.

    Key tips for success

    1. Properly measure your flour for these blackberry buttermilk muffins. Use a kitchen scale, even the cheapest one will do! This is the only way to get consistent results every time. If you don’t have one on hand, use measuring cups properly: stir the flour with a spoon and gently spoon into the measuring cup. Scrape the top off without packing in the flour. 
    2. Do not over mix the batter - lumps are ok! Mix just until you stop seeing dry streaks of flour. This will make sure your muffins stay fluffy and moist.
    3. Coat your blackberries with a bit of flour - this will prevent them from sinking to the bottom of your blackberry bakery style muffins.
    4. Do not over bake! Bake the one bowl blackberry muffins until they are golden on top and a toothpick inserted through the middle comes out clean. 
    blackberry muffins in muffin tin

    How to make DIY bakery style muffin liners

    I made diy muffin liners for these one bowl blackberry buttermilk muffins. They're really easy to make and a great option if you need liners asap and have some parchment paper around. And they look so cute! They let you fill up your muffin pan even higher to create jumbo bakery muffins.

    Cut out twelve 5" square (12.5cm) pieces of parchment paper. Take a glass that fits into your muffin tin and flip it over so that it is upside down on the table. Place the parchment paper on top and press the sides down to crease. Lift it off the cup and it should mostly keep its shape. Place into muffin tin. Repeat with the rest.

    These muffin liners might not completely fit in the muffin tin until you put the batter in and they weigh them down.

    bitten blackberry buttermilk muffin

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Butter: Use a good quality real butter for the best flavour but a vegan butter will also work.

    Buttermilk: Storebought buttermilk or kefir will give you the best results. Alternatively you can make your own buttermilk. Combine ¾ cup room temperature milk (soy or almond for dairy free version) with 2 teaspoons vinegar. Apple cider or white vinegar both work great.

    Blackberries: Use fresh or frozen blackberries. If they're frozen don't defrost them. You can also try this recipe with other berries.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Step by step

    Step 1 - Make crumble. Combine the sugars, flour, and salt in a bowl. Mix to combine. Add the melted butter and stir until it forms an even lumpy crumb mixture. Set aside.

    Step 2 - Line muffin tin. Prepare a regular muffin pan by lining with jumbo muffins liners (see notes how to DIY them from parchment paper).

    Step 3 - Coat the blackberries with 1 teaspoon flour in a separate bowl.

    Step 4 - Wet ingredients. In a large bowl whisk to combine eggs, sugar, butter, oil, lemon juice, buttermilk, salt, and vanilla extract.

    Step 5 - Dry ingredients. Sift flour and baking soda on top and fold just until dry streaks of flour disappear.

    Step 6 - Fill tins. Gently fold in the blackberries and immediately scoop the batter into prepared muffin pan, filling ¾ of the way full. Top evenly with the crumble mixture.

    Step 7 - Bake at 195°C (385°F) for 18-22 minutes, or until the tops are golden brown and a toothpick inserted through the centre comes out clean.

    • Blackberry muffins ingredients
    • Assembling blackberry muffins
    • unbaked blackberry muffins with crumble top
    • blackberry muffins in muffin tin

    FAQ

    Why does this recipe use butter and oil?

    I use both butter and oil in this recipe to get a moist and flavour muffin. The oil helps to keep the muffin moist and gives it a beautiful crumb, and the butter gives it all the flavour.

    Can I substitute granulated sugar for the brown sugar in the crumble?

    You definitely can! I tried this and although it works great, I preferred the flavour and colour of the additional brown sugar.

    How do I get my muffins to have nice rounded tops?

    The high temperature that these muffins are baked at helps them get those beautiful rounded tops.

    How do I prevent the blackberries from sinking to the bottom of the cupcakes?

    I like to coat my blackberries with a bit of flour before adding them into the batter. This helps the batter cling to them so that they rise with the batter. Sometimes they will still sink though.

    Can I use other berries instead of blackberries?

    You can substitute any other berry you like for blackberries. Use them the same way the recipe uses blackberries.

    Can I use frozen berries?

    Add them in frozen, don't defrost them.

    Can I make these regular sized?

    Use regular size muffin liners and scoop the batter in ¾ of the way up. You're going to have more muffins. Top with crumble and bake for 15-18 minutes.

    Check out these other recipes:

    • Chocolate Vegan Muffins with Chocolate Chips
    • Salted Caramel Cake with Blackberries
    • Blueberry Lemon Pancakes
    • Chocolate Cherry Galette

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    stack of blackberry muffins

    Blackberry Muffins Buttermilk

    Mary
    These blackberry buttermilk bakery style muffins are moist and fluffy, topped with a buttery crisp crumble. This is a one bowl easy recipe, and the crumb is so easy to put together. They have both butter and oil in them to give them the best flavour and texture. You can have these blackberry bakery style muffins without leaving the house!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Baking, Breakfast, Brunch, Dessert
    Cuisine American
    Servings 12 muffins

    Equipment

    • 12 hole regular sized muffin tin
    • bakery style jumbo muffin liners or parchment paper

    Ingredients
     
     

    Crumble

    • ¼ cup brown sugar packed
    • ¼ cup granulated sugar
    • ¾ cup all purpose flour 90g
    • ⅛ teaspoon salt
    • 3 tablespoon butter melted and cooled

    Muffins

    • 2 large eggs room temperature
    • ½ cup granulated sugar
    • ¼ cup butter melted and cooled to room temperature
    • ¼ cup vegetable oil
    • 1 tablespoon lemon juice (juice of about half a lemon)
    • ¾ cup buttermilk room temperature
    • ¼ teaspoon sea salt
    • 1 teaspoon vanilla extract
    • 2 ¼ cup all purpose flour 270g
    • 2 teaspoon baking powder
    • 1 cup blackberries fresh or frozen
    • 1 teaspoon all purpose flour

    Instructions
     

    Crumble

    • Combine the sugars, flour, and salt in a bowl. Mix to combine.
      ¼ cup brown sugar, ¼ cup granulated sugar, ¾ cup all purpose flour, ⅛ teaspoon salt
    • Add the melted butter and stir until it forms an even lumpy crumb mixture. Set aside.
      3 tablespoon butter

    Muffins

    • Prepare a regular muffin pan by lining with jumbo muffins liners (see notes how to DIY them from parchment paper).
    • Coat the blackberries with 1 teaspoon flour in a separate bowl.
      1 cup blackberries, 1 teaspoon all purpose flour
    • In a large bowl whisk to combine eggs, sugar, butter, oil, lemon juice, buttermilk, salt, and vanilla extract.
      2 large eggs, ½ cup granulated sugar, ¼ cup butter, ¼ cup vegetable oil, 1 tablespoon lemon juice, ¾ cup buttermilk, ¼ teaspoon sea salt, 1 teaspoon vanilla extract
    • Sift flour and baking powder on top and fold just until dry streaks of flour disappear.
      2 ¼ cup all purpose flour, 2 teaspoon baking powder
    • Gently fold in the blackberries and immediately scoop the batter into prepared muffin pan, filling ¾ of the way full. Top evenly with the crumble mixture.
    • Bake at 195°C (385°F) for 18-22 minutes, or until the tops are golden brown and a toothpick inserted through the centre comes out clean.

    Video

    Notes

    These muffins will store well in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days and freeze for up to 3 months. I recommend reheating them before eating because that will make the crumble top all crispy again.
    If you're not feeling the crumble you can skip it no problem! Just follow the recipe, omitting the crumble.

    How to make DIY muffin liners

    Cut out twelve 5" square (12.5cm) pieces of parchment paper. Take a glass that fits into your muffin tin and flip it over so that it is upside down on the table. Place the parchment paper on top and press the sides down to crease. Lift it off the cup and it should mostly keep its shape. Place into muffin tin. Repeat with the rest of the squares.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Chelsey

      October 04, 2022 at 2:58 pm

      5 stars
      Fabulous fluffy muffins!! These are the best I've ever made! Used apple instead of berries plus extra cinnamon. Love the combo of oil and butter.

      Reply
    2. John

      January 22, 2022 at 3:52 am

      5 stars
      They were pretty quick to make and really good! Going to have to make another batch soon.

      Reply
    3. Terra

      November 04, 2021 at 7:03 pm

      Can't wait to bake blue and black muffins. My favorite fruit. Thanx.

      Reply
      • Mary

        November 08, 2021 at 1:25 pm

        These muffins are so delicious, I can't wait for you to try them too! Thank you so much!

        Reply

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