Blackberry Muffins with Oatmeal Streusel Recipe
There’s something downright magical about Blackberry Muffins with Oatmeal Streusel. Each bite is a celebration of juicy blackberries nestled inside buttery, tender muffins, all crowned with a golden, crunchy oat topping. If you’re looking to brighten up your breakfast table, or just want a reason to turn on the oven, these irresistible muffins will have your kitchen smelling like pure happiness in no time!
Ingredients You’ll Need
The ingredients for these Blackberry Muffins with Oatmeal Streusel are simple yet carefully chosen—every component brings something special to the table. You likely have most of these items already, and together, they create a muffin that’s bursting with flavor and texture.
- All-purpose flour: The backbone of the muffins, this gives structure and a soft crumb.
- Baking powder & baking soda: These leavening agents help your muffins rise tall and fluffy.
- Salt: Just a bit sharpens all the other flavors and ensures the sweet doesn’t overwhelm.
- Unsalted butter: Softened for the muffin batter and cold for the streusel; it adds richness and moisture.
- Granulated sugar: Sweetens the muffins and creates that perfect golden edge.
- Eggs: Hold everything together and make the muffins delightfully tender.
- Vanilla extract: A splash brings warmth and depth to the flavor profile.
- Plain Greek yogurt or sour cream: Moisture and subtle tang keep these muffins far from dry territory.
- Milk: Loosens up the batter just enough for a silky, scoopable consistency.
- Fresh or frozen blackberries: The undeniable star, these give big bursts of fruit flavor and juicy color.
- Rolled oats: Part of the streusel, they bake up crisp for a buttery crunch on top.
- Brown sugar: Adds pleasant sweetness and a hint of caramel to the streusel.
- Cinnamon: The secret to a cozy aroma and flavor in the topping.
How to Make Blackberry Muffins with Oatmeal Streusel
Step 1: Prep Your Oven and Muffin Tin
First things first: set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This little bit of prep makes for easy cleanup and guarantees the muffins come out beautifully.
Step 2: Whisk the Dry Ingredients
Grab a medium mixing bowl, and whisk together your flour, baking powder, baking soda, and salt. Stirring these together now ensures your leaveners and salt will be evenly distributed in every bite.
Step 3: Cream the Butter and Sugar
Using a large bowl and either a stand or hand mixer, beat the softened butter with the granulated sugar until the mixture looks pale and fluffy. This not only adds air but also sets the stage for a tender crumb.
Step 4: Add the Eggs and Flavors
Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla, Greek yogurt (or sour cream), and milk. The batter should become smooth and creamy at this point.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry mixture into the wet ingredients, mixing just until the flour melds in. Overmixing can make your muffins tough, so stop as soon as you see no more dry streaks.
Step 6: Fold in Blackberries
Tip your blackberries—either fresh or straight from the freezer—gently into the batter and fold with a spatula. Frozen berries work perfectly, just don’t thaw them or things will get too juicy.
Step 7: Fill the Muffin Cups
Evenly divide the batter among the twelve liners. Each cup should be mostly full, leaving just a little space for the streusel topping.
Step 8: Make the Oatmeal Streusel Topping
In a small bowl, quickly mix the rolled oats, flour, brown sugar, and cinnamon. Add in the cold butter cubes and work them in with a fork or pastry cutter until you have coarse, buttery crumbs.
Step 9: Top and Bake
Generously sprinkle the oatmeal streusel over each muffin, then slide your tin into the hot oven. Bake for 18 to 22 minutes, or until a toothpick comes out clean with a few moist crumbs.
Step 10: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. This extra step helps maintain their soft interior and crisp topping—if you can wait, that is!
How to Serve Blackberry Muffins with Oatmeal Streusel
Garnishes
For a pretty finish, dust the tops of your Blackberry Muffins with Oatmeal Streusel with a little powdered sugar, or tuck a fresh blackberry on top right before serving. Even a swirl of whipped cream can make them feel extra celebratory!
Side Dishes
Pair your muffins with a mug of hot coffee or tea, a bowl of creamy Greek yogurt, or a fruit salad for brunch. The muffins are hearty enough on their own, but these sides round out the meal beautifully.
Creative Ways to Present
Serve these stunning muffins in a rustic basket lined with a soft tea towel for a warm, inviting look. For special events, arrange them on a cake stand and sprinkle some extra oats or edible flowers around for a bakery-worthy display.
Make Ahead and Storage
Storing Leftovers
If you have any Blackberry Muffins with Oatmeal Streusel left, simply place them in an airtight container at room temperature. They’ll stay fresh and moist for up to three days, though good luck keeping them around that long!
Freezing
Want to save ever-fresh muffins for later? Once cooled, wrap each muffin individually and place them in a zip-top freezer bag. They’ll maintain their flavor and texture for up to two months. To serve, just thaw at room temperature or warm gently.
Reheating
For that “just-baked” aroma, pop a muffin in the microwave for 15-20 seconds or reheat in a low oven (about 300°F) for 5 minutes. The streusel will crisp back up and the berries become wonderfully jammy.
FAQs
Can I use other berries instead of blackberries?
Yes, you can absolutely swap in blueberries, raspberries, or even chopped strawberries. The recipe will work beautifully with whatever juicy berries you have on hand, though the unique tang of blackberry makes these muffins truly special.
What can I substitute for Greek yogurt?
Sour cream works perfectly in Blackberry Muffins with Oatmeal Streusel if you don’t have Greek yogurt on hand. Even plain regular yogurt will do in a pinch, just be aware the batter will be slightly thinner.
Do I need to thaw frozen blackberries first?
Not at all—use frozen blackberries straight from the bag! Just fold them in carefully so they don’t bleed too much color into the batter. This helps the muffins stay beautifully marbled and not gray.
Can I make these Blackberry Muffins with Oatmeal Streusel gluten free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend and use certified gluten-free oats. You’ll still get those tender muffins and crunchy, sweet streusel on top.
How can I tell when the muffins are done?
A toothpick inserted in the center should come out clean or with a few tender crumbs still attached. And don’t forget—the muffins should have puffed up and the streusel should look golden and crisp.
Final Thoughts
Once you’ve tried these Blackberry Muffins with Oatmeal Streusel, they’re sure to find their way into your regular baking rotation. There’s just something about the juicy berries and cozy oat topping that draws everyone to the kitchen. Give them a whirl, and don’t be surprised if they disappear before you know it!
Print
Blackberry Muffins with Oatmeal Streusel Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Blackberry Muffins with Oatmeal Streusel are a delightful treat for breakfast or a snack. The tender muffins bursting with juicy blackberries and topped with a crunchy oat streusel are a perfect combination of flavors and textures.
Ingredients
Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
- 1 ½ cups fresh or frozen blackberries (if frozen, do not thaw)
Streusel Topping:
- ¼ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar, then add the eggs one at a time, followed by the vanilla, yogurt, and milk. Gradually mix in the dry ingredients until just combined. Gently fold in the blackberries. Divide the batter among the muffin cups.
- Make the streusel: Combine oats, flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel over the muffins.
- Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
- For added crunch, add chopped nuts to the streusel topping.
- Muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
