Blackberry Streusel Muffins

These Blackberry Streusel Muffins are packed with fresh juicy berries and topped with a buttery cinnamon-pecan crumble that adds texture and flavor to every bite. The muffins come together easily with pantry ingredients, baking into a delightful treat perfect for your brunch spread or a bakery-style indulgence right in your kitchen.

I love this Blackberry Streusel Muffin, it’s full of fresh blackberries, and the crunchy topping has pecans with oats, and cinnamon. It’s the perfect muffin to me since the berry is one of my favorites. I also am a fan of these Blueberry Pear Muffins with Allspice, and this savory Smoked Provolone and Thyme Muffin is delicious to serve with any meal.

Blackberry Streusel Muffins

These blackberry muffins are soft and moist inside and have golden, crisp tops filled with cinnamon-spiced pecan crumble. Tart blackberries are balanced by warm brown sugar and a touch of vanilla in every bite. Sour cream gives the batter a rich texture and tender crumb.

This recipe makes use of pantry staples and is ideal for seasonal blackberries or as a base for other fruits. You can make these ahead, freeze them, or keep them on hand for busy mornings.

Timesaving Tips and Variations

There are a few easy ways to simplify this recipe without sacrificing quality. Whether you’re short on time or working with what’s already in your kitchen, small adjustments can make the process faster and more flexible.

• Use Frozen Blackberries – No chopping needed; add straight from the freezer without thawing.
• Make Streusel Ahead – Prepare and refrigerate the topping up to three days in advance.
• Double and Freeze – Bake a double batch and freeze extras for quick breakfasts or snacks.
• Switch Up the Fruit – Raspberries, blueberries, or chopped peaches work just as well.
• Go Nut-Free – Leave out the pecans and add a tablespoon or two of extra oats.
• Sour Cream Substitute – Plain Greek yogurt is a great 1:1 replacement.

With these shortcuts, you can keep the prep simple while still getting great texture and flavor. The recipe is forgiving and easy to adjust based on your needs.

What to Serve Muffins With

Muffins, whether sweet or savory, are incredibly versatile and can complement a variety of meals and snacks. Pairing them with the right foods can create a balanced breakfast, a satisfying brunch, or a convenient snack plate.

• Muffin Tin Omelets
• Southwestern Breakfast Skillet
• Dragon Fruit Smoothie Bowl
• Easy Breakfast Quesadilla
• Homemade Vanilla Latte

These combinations make them ideal for busy mornings or low-effort entertaining. Choose one or two from the list to turn your muffins into a complete and satisfying meal.

Frequently Asked Questions

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Recommended Equipment for Making Muffins

Using the right tools helps ensure even baking, consistent texture, and easier cleanup. This recipe doesn’t require anything fancy, but a few kitchen basics will make the process smoother.

• 12-Cup Muffin Pan
• Paper Liners
• Mixing Bowls
• Electric Hand Mixer
• Rubber Spatula
• Measuring Cups and Spoons
• Wire Cooling Rack

Having these tools on hand keeps the prep process organized and efficient. They also help create consistent, bakery-style muffins every time.

Ingredients Needed for Blackberry Streusel Muffins

These muffins are made with everyday ingredients and a few fresh additions. The batter combines flour, baking powder, baking soda, salt, and cinnamon for structure, while eggs, sour cream, milk, and both sugars add moisture and sweetness. Melted butter and vanilla enhance the flavor and richness.

The streusel topping adds a crunchy, flavorful contrast. Made with brown sugar, oats, pecans, cinnamon, and butter, it brings texture and warmth. Together, these ingredients create a deliciously balanced muffin.

Make Blackberry Muffins

Preheat the oven to 400 degrees and line a muffin tin with paper liners or spray with nonstick spray. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a larger bowl, mix eggs, sour cream, milk, sugar, butter, and vanilla.

Combine the wet and dry ingredients gently, being careful not to overmix. Coat the blackberries with a bit of flour and fold them into the batter.

Divide the batter between the muffin cups. For the streusel mixture, combine all topping ingredients into a crumbly texture and sprinkle over each muffin. Bake for 17-20 minutes, until a toothpick comes out clean. Let cool for a few minutes before serving, either warm or at room temperature.

Each batch yields soft, fruit-filled muffins that stay moist for days, and the topping stays crisp thanks to the balance of butter and oats. Serve with your morning coffee or add to a Brunch Charcuterie Board.

Bake a batch of these moist muffins and enjoy the perfect mix of juicy berries and buttery crumble. Don’t forget to print, save, or pin this easy muffin recipe so it’s ready whenever you need a quick breakfast or snack idea. Your future self will thank you for keeping this homemade bakery-style muffin recipe on hand!

Blackberry Streusel Muffins

5 from 1 vote

Print Pin Rate

Ingredients

• For the muffins:

• 2 1/2 flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 eggs
• 1 cup sour cream
• 1 tsp milk
• 1 cup sugar
• 8 tbsp 1 stick melted butter
• 1 tsp vanilla
• 1 1/2 cups about 5-6 oz fresh blackberries (if using frozen, thaw and drain well first – cut large ones in half)

• For the topping:

• 1 ⁄3 cup pecans chopped
• 1 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 2/3 cup brown sugar
• 1 ⁄2 cup flour
• 1 ⁄2 cup oatmeal
• 1 ⁄3 cup butter melted

Instructions

• Preheat oven to 400°F. Spray a muffin tin with nonstick spray or line with paper muffin liners.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
• In a large bowl, mix together eggs, sour cream, milk, sugar, butter and vanilla. You can do this by hand or with an electric mixer.
• Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened.
• Remember, if you are using frozen blackberries to thaw them first and drain well. Pat them a bit with a paper towel, if necessary.
• I like to lightly coat the blackberries with a small amount of flour before addint to the batter. This helps them from all sinking to the bottom of the batter. Fold in the blackberries in the batter, be sure to not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter will be lumpy – not smooth.
• Divide the batter evenly among the muffin tips.
• To make the Streusel Topping: Combine all the topping ingredients and mix into a crumbly mixture.
• Divide the Streusel Topping evenly among the muffins and place on top of each. Press down very gently.
• Bake for 17-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
• Let cool for 2 to 3 minutes before removing from the pan. Serve warm or room temperature. I like them better when they were warm but my husband preferred them at room temperature.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

#BrunchWeek Recipes

Get ready for more tasty brunch ideas from me and my fellow food bloggers. Today’s recipe is part of this special event hosted by Christie from  A Kitchen Hoor’s Adventures. Follow the #BrunchWeek tag for even more.

• Pretty in Pink Margarita from A Kitchen Hoor’s Adventures
• Strawberry Tea Cakes from Jolene’s Recipe Journal
• Fruit and Granola Tart from A Day in the Life on the Farm
• Lemon Lavender Cupcakes from Art of Natural Living
• Eggs Benedict Burgers from The Spiffy Cookie
• Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen

Enjoy!