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Blackberry Streusel Muffins

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.