These blackberry bakery style muffins are moist and fluffy, topped with a buttery crisp crumble. The buttermilk makes them extra flavorful and moist. This is a no mixer, easy recipe, and the crumb is so easy to put together. You can have these blackberry bakery style muffins without leaving the house! Perfect for breakfast, brunch, and snacking.
And if you can't find bakery style muffin liners - don't worry! This recipe has a tutorial on how to make them at home.
🧁 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 AND oil 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.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Butter & oil: The buttermilk muffin batter has oil for moisture and butter for flavor. Use a good quality real butter for the best flavor but a vegan butter will also work.
- Buttermilk: Store-bought 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 like blueberries and raspberries.
- 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.
These lemon poppy seed scones are perfect to make with any leftover buttermilk you may have.
👩🍳 How to make blackberry buttermilk muffins
Prep: Preheat oven to 195°C (385°F). Line a muffin pan with tulip or regular liners. Or make diy parchment paper muffin liners, keep reading for instructions and photos on how to make them!
Step 1: Stir together brown sugar, granulated sugar, flour, and salt in a medium bowl.
Step 2: Add melted butter and stir to make a crumble. Set aside while you work on the batter.
Step 3: Coat blackberries with 1 teaspoon flour. Set aside while you work on the batter.
Step 4: In a large separate bowl, whisk eggs and sugar together until combined.
Step 5: Add butter, oil, vanilla extract, lemon juice, salt, and buttermilk into the egg mixture. Whisk well to combine.
Step 6: Sift flour and baking powder right into the same bowl. Fold just until no more dry streaks remain. Add flour coated blackberries and fold to combine.
Step 7: Fill the muffin liners all the way to the top with the muffin batter and sprinkle liberally with the crumble topping.
Step 8: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted through the center comes out mostly clean with a few crumbs attached. Let cool and enjoy!
✔️ Expert tips
- 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.
- Fill the muffin liners all the way to the top: This will give you gorgeous domes on top of the 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.
🥄 Make ahead and storage
These blackberry muffins freeze really well and are the perfect make ahead muffin! Freeze them in an airtight container or bag for up to 2 months.
You can also store these muffins at room temperature in an airtight container or bag for up to 3 days.
❔ How to make DIY bakery style muffin liners
I made diy muffin liners for these 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.
Step 1: Cut out twelve 4" to 5" square 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.
Step 2: 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.
🍞 How to get the perfect dome on muffins
You want to start off with the correct batter for perfect muffin domes. A thick batter works best for this! This allows you to add extra batter into the muffin liner to allow more for a dome.
Baking at a higher temperature creates more steam which helps give the muffin top more lift. I highly recommend using an oven thermometer to check if your oven temperature is correct. Oven temperatures are rarely accurate so it always helps to check!
These red velvet muffins are also the perfect domed muffin to make, with a gooey cream cheese filling!
📖 Recipe FAQs
I use both butter and oil in this recipe to get a moist and flavorful muffin. The oil helps to keep the muffin moist and gives it a beautiful crumb, and the butter gives it all the flavor.
You definitely can! I tried this and although it works great, I preferred the flavor and color of the additional brown sugar.
The high temperature that these muffins are baked at helps them get those beautiful rounded tops. And make sure to fill them up all the way to the top!
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. This recipe makes a pretty thick muffin batter which helps prevent the blackberries from sinking down!
You can substitute any other berry you like for blackberries. Use them the same way the recipe uses blackberries. Some ideas would be blueberries, raspberries, and even sliced strawberries. Diced apple will work great too!
Yes, add them in frozen, don't defrost them.
Yes, just follow the same instructions! These muffins will dome well if you fill them up all the way to the top, so don't be afraid to overfill the liners.
🥞 More related recipes
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.
The Best Blackberry Muffins
- bakery style tulip muffin liners or regular liners make your own like I did - check the notes
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- ¾ cup all purpose flour 90g
- ⅛ teaspoon sea salt
- ¼ cup unsalted butter melted
- 1 cup blackberries fresh or frozen
- 1 teaspoon all purpose flour
- 2 large eggs room temperature
- ¾ 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 pure vanilla extract
- 2 ¼ cup all purpose flour 270g
- 2 teaspoons baking powder
- Combine the brown sugar, granulated sugar, flour, and salt in a bowl. Mix to combine.¼ cup brown sugar, ¼ cup granulated sugar, ¾ cup all purpose flour, ⅛ teaspoon sea salt
- Add the melted butter and stir until it forms an even, lumpy crumb mixture. Set aside.¼ cup unsalted butter
- Preheat oven to 195°C (385°F). Prepare a regular muffin pan by lining with tulip or regular 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 and salt.2 large eggs, ¾ cup granulated sugar, ¼ teaspoon sea salt
- Add melted butter, oil, lemon juice, buttermilk, salt, and vanilla extract and whisk well to combine.¼ cup butter, ¼ cup vegetable oil, 1 tablespoon lemon juice, ¾ cup buttermilk, 1 teaspoon pure 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 teaspoons baking powder
- Gently fold in the blackberries and immediately scoop the batter into prepared muffin pan, filling almost all the way full. Top evenly with the crumble mixture.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted through the center comes out mostly clean with a few crumbs attached.