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