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!
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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.
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
- 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.
- 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.
- Coat your blackberries with a bit of flour - this will prevent them from sinking to the bottom of your blackberry bakery style muffins.
- 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.
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.
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.
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.
You definitely can! I tried this and although it works great, I preferred the flavour and colour of the additional brown sugar.
The high temperature that these muffins are baked at helps them get those beautiful rounded tops.
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.
You can substitute any other berry you like for blackberries. Use them the same way the recipe uses blackberries.
Add them in frozen, don't defrost them.
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.
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Blackberry Muffins Buttermilk
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- ¾ cup all purpose flour 90g
- ⅛ teaspoon salt
- 3 tablespoon butter melted and cooled
- 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
- 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
- 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.