Blackberry Muffins Recipe with Crumble Topping

Isn’t it nice to have something warm, delicious, and homemade for breakfast? It’s especially nice if you can grab it on your way out the door and take it with you! Our incredible Blackberry Muffins Recipe is all of those things and more. Easy to make, a delight to eat, and portable for all those busy mornings you or your kids won’t have time to sit down and eat.

Whether you eat these muffins straight out of the oven, make them at night for the next morning, or make batch after batch in the Fall to enjoy all year long from the freezer, our muffin recipe is perfection. Good breakfast doesn’t have to be difficult or fancy to be delicious and we will talk you through making and storing these muffins step-by-step.

Excuse me? I’ve never heard of Blackberry Muffins. What’s the Big Deal?

The big deal is an amazing muffin no one else is getting to enjoy because no one bakes from scratch any more! Let’s face it, if it doesn’t come from a box mix or a bakery, it’s not something the vast majority of people will ever experience!

Blackberry muffins are for the home cooks who are tired of the standard five box mixes available at the grocery store who are looking for the perfect from scratch recipe. Quick breads like these muffins are super easy to make, bake in just twenty minutes, and are universally loved by young, old and picky eaters alike. If you have a bumper crop of blackberries in your backyard this year — even better! You’ll be able to use up the extras and stock up on breakfast for the school year.

Ingredients for Blackberry Muffins

While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:

Milk. In this case, the apple cider vinegar mixed with milk is providing a buttermilk substitute so milk substitutes probably wouldn’t work, but if you can find a dairy-free buttermilk substitute, that would work — use the full amount of both liquids added together.

Apple Cider Vinegar. This gives the muffins velvety softness when combined with the milk — it’s like making muffins with buttermilk. Yum!

Vegetable Oil. A pure, tasteless vegetable oil is preferred for baking so that you don’t have any strange flavors. Avocado or canola oil will work. I do not recommend olive oil.

Blackberries. Fresh, raw blackberries are needed for this recipe. Substitute other berries and the recipe would be the same. You can use frozen blackberries. Just mix them in without thawing them. If you thaw them, you’ll need to pat them dry first.

How To Make Blackberry Muffins

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Mix the milk and vinegar first, and let it sit for five minutes. While this is set aside, preheat your oven. Sift your dry ingredients together, then mix all of the liquids in and combine. Gently fold in the blackberries. Fill each muffin tin half full, then mix and add the crumble topping. Bake for twenty minutes. Cool and serve.

Hostess Tips

Pan Prep – Grease with butter or shortening for better flour adhesion. Nonstick cooking spray alone is less effective. Of course using cupcake liners is the easiest and effective way.

Muffins • Mini Muffins – Reduce baking time by 1-2 minutes. Yields approximately 24 mini muffins per standard recipe.

Don’t Overbake – Check 5 minutes before the minimum bake time. Muffins are done when a toothpick comes out with a few crumbs.

Prepping Ingredients – Always preheat the oven and measure ingredients before starting.

Prevent sunken muffins – Avoid opening the oven early, as that could make your muffins fall. Also, make sure you use the right amount of baking soda/powder.

Variations. You can add lemon zest and even lemon extract for Blackberry Lemon Muffins.

How to Serve Blackberry Muffins

With or without butter is really the only question you need to ask. Of course, they make a fantastic addition to any breakfast or brunch combined with sausage and potatoes or fancy dishes like quiche. You can even use muffins for an afternoon snack or dessert after dinner. Our family usually just keeps things simple and I am lucky if there are any muffins left by the time the pan cools.

Frequently Asked Questions

What is the secret to moist muffins?

We add acidity to these muffins which, combined with the baking powder, adds moisture and a soft texture. Also, don’t overmix — it’s a common mistake that results in dry, dense muffins. Stir with a wooden spoon instead of an electric mixer to avoid this issue.

Can this be made ahead of time?

Technically, yes, this recipe can be made ahead of time. Baking Soda-based batters can’t. ✅ Baking Powder-Based Batters (like these cappuccino muffins or chocolate pumpkin muffins) can be mixed and stored in the fridge for up to 12 hours. The baking powder will still activate when baked, but muffins may be slightly denser than freshly mixed batter. Personally, freshly mixed and baked muffins are the way to go.

Tip: Scoop batter into muffin tins, cover, and refrigerate. Bake straight from the fridge! 

How To Reheat & Store Muffins

Best way to store Blackberry Muffins?

Room temperature, lightly covered is perfect if you plan to use them within a couple of days. The muffins will get sticky and collect moisture on the outside if placed in an airtight container.

Can I freeze muffins?

Yes! That’s a resounding yes, in case you couldn’t tell from the exclamation mark. Muffins are amazing to freeze and enjoy throughout the year. Spend a weekend making all of our muffin recipes, freeze and enjoy when life gets busy! I like to freeze them individually on a sheet pan and then combine them all in an airtight container for grab-and-go muffins whenever someone wants one. Thirty seconds in the microwave and you are good to go!

How to Reheat Muffins

From room temperature, muffins reheat in about ten seconds in the microwave, maybe fifteen, depending on the machine. Frozen muffins reheat in about thirty seconds and may take up to forty seconds to thaw and reheat in the microwave. They actually thaw fairly quickly at room temperature so grabbing one on the way to work makes them the perfect quick breakfast or snack.

We have so many muffin recipes!

Muffins are my jam and I would love to share all of these amazing recipes with you. Be sure to try these French Toast Muffins for starters. I’m not even going to be able to link them all but another crowd favorite is this recipe for Banana Chocolate Chip muffins. You can’t go wrong with Cranberry Orange Muffins. And, if you want a Basic Muffin Recipe you can turn into anything, we’ve got that too.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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