Blackberry Crumble Muffins with Buttermilk

- easy & fluffy -

These blackberry buttermilk bakery style muffins are moist and fluffy, topped with a buttery crisp crumble. This is a one bowl, easy recipe. The crumb is made in a seperate bowl.

– 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. – Crumble: They're topped with an easy, delicious crumble that break up to be crisp and crunchy..

Why you will LOVE this recipe:

You can use fresh or frozen blackberries! Swap with other berries if you prefer. Don't defrost frozen the berries before adding them in.

Fresh or frozen

what you will need:


– ¼ cup brown sugar  – ¼ cup granulated sugar – ¾ cup all purpose flour (90g) – ⅛ teaspoon salt – 3 tbsp butter, melted – 2 large eggs room temperature – ½ cup granulated sugar – ¼ cup butter, melted – ¼ cup vegetable oil – 1 tbsp lemon juice  – 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




Combine butter, sugar, eggs, vanilla, lemon juice and buttermilk in a large bowl. Sift baking powder and flour into the same bowl. Fold until a batter forms.


Combine all of the crumble ingredients in a seperate bowl. Coat the blackberries in a teaspoon of flour. Add the blackberries to the batter. 


Scoop the batter evenly into the muffin liners and top with crumble. Bake.  


Let cool a bit before digging in! Try not to pick off the crumble from all of the blackberry muffins. 

The perfect muffins for any time of day. They're packed with juicy blackberries. 

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