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
Scale
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
