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stack of blackberry muffins
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5 from 2 votes

Blackberry Muffins Buttermilk

These blackberry buttermilk bakery style muffins are moist and fluffy, topped with a buttery crisp crumble. This is a one bowl easy recipe, and the crumb is so easy to put together. They have both butter and oil in them to give them the best flavour and texture. You can have these blackberry bakery style muffins without leaving the house!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Baking, Breakfast, Brunch, Dessert
Cuisine: American
Keyword: bakery style muffins, blackberry muffins, buttermilk muffins, one bowl
Servings: 12 muffins
Author: Mary



  • ¼ cup brown sugar packed
  • ¼ cup granulated sugar
  • ¾ cup all purpose flour 90g
  • 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.



These muffins will store well in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days and freeze for up to 3 months. I recommend reheating them before eating because that will make the crumble top all crispy again.
If you're not feeling the crumble you can skip it no problem! Just follow the recipe, omitting the crumble.

How to make DIY muffin liners

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 of the squares.