Blackberry Buttermilk Muffins with Crumble Topping
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!
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. I picked off most of the crumble when no one noticed because it was just too good (don’t judge haha)!
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.
Making the topping
- 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.
The muffs
- 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 tsp flour in a separate bowl.
- In a large bowl whisk to combine eggs, sugar, butter, oil, lemon juice, buttermilk, salt, and vanilla extract.
- Sift flour and baking soda on top and fold just until dry streaks of flour disappear.
- 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.
FAQ
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.
This recipe will also work great with frozen blackberries! Use them the same way in this recipe. Do not defrost them – add them in frozen.
Check out my other brunch ready recipes:
- Lemon Poppy Seed Scones
- Chocolate Vegan Muffins with Chocolate Chips
- Quick & Easy Strawberry Crumble with Almonds
Happy baking! xx
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Blackberry Buttermilk Muffins with Buttery Crumble Topping
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 tsp salt
- 3 tbsp butter melted and cooled
Muffins
- 2 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup butter melted and cooled
- ¼ cup vegetable oil
- 1 tbsp lemon juice (juice of about half a lemon)
- ¾ cup buttermilk room temperature
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 2 ¼ cup all purpose flour 270g
- 2 tsp baking powder
- 1 cup blackberries fresh or frozen
- 1 tsp all purpose flour
Instructions
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.
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 tsp flour in a separate bowl.
- In a large bowl whisk to combine eggs, sugar, butter, oil, lemon juice, buttermilk, salt, and vanilla extract.
- Sift flour and baking soda on top and fold just until dry streaks of flour disappear.
- 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.
Notes
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