Blackberry Muffins Recipe
Warm, delicious Blackberry Muffins are the perfect grab-and-go breakfast. Enjoy our quick and easy recipe for mornings on the go.
Servings 18
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Ingredients
Muffin Batter Ingredients
- 2 cups flour
- ¾ cup white sugar
- 2 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 2 tsp apple cider vinegar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups blackberries
Crumble Topping Ingredients
- ¼ cup salted butter melted
- ½ cup flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 400 °F and line your muffin tin with liners.
- Stir together the milk and apple cider vinegar in a small bowl or cup and let sit for 5 minutes.
- While the milk mixture sits, stir together the flour, sugar, baking powder, baking soda, and salt.
- Then stir the milk mixture, vegetable oil, and vanilla in with the dry ingredients to make the batter. It will be slightly thick.
- Gently fold in the blackberries.
- Scoop about ¼ cup of the batter into each muffin liner in your muffin tin (3/4 full).
- Make the topping by stirring the brown sugar, flour, and cinnamon together. Add the melted butter and lightly mix with a fork just until the ingredients are crumbly.
- Once done, remove from the oven and let cool before enjoying!
- Top each muffin with the crumble topping.
- Bake for about 20 minutes or when a toothpick insterted into the center of the muffin comes back with just a few crumbs. Cool on a cooling rack.
Notes
Store lightly covered at room temperature for up to 3-4 days for best results!
Nutrition
Calories: 203kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 76mg | Potassium: 201mg | Fiber: 1g | Sugar: 14g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg
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