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Freshly baked blackberry muffins with juicy berries

Blackberry Muffins

These blackberry muffins are quick to make, flavorful, and perfect for brunch or lunchboxes, with a tender crumb and juicy pockets of blackberries.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh or frozen blackberries If using frozen, do not thaw fully; toss with 1 tablespoon flour to prevent bleeding.
  • 2 cups all-purpose flour For gluten-free, swap to a 1:1 GF blend.
  • 1 cup sugar Substitute 3/4 cup brown sugar for deeper flavor.
  • 1/2 cup unsalted butter, softened Or use neutral oil like canola for dairy-free.
  • 1 cup milk Whole or 2% preferred; plant milks work too.
  • 2 large eggs Use room temperature for best results.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
Crumble Topping (optional)
  • 3 tablespoons cold butter, cubed
  • 3 tablespoons flour
  • 2 tablespoons sugar
  • pinch cinnamon
  • pinch cardamom

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes with an electric mixer.
  3. Add the eggs one at a time, beating briefly after each. Stir in the vanilla until combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
  5. Add the dry mixture to the wet in three additions, alternating with the milk: dry, milk, dry, milk, finish with dry. Mix gently—stop as soon as the batter is uniform.
  6. Fold the blackberries into the batter with a rubber spatula, being gentle to keep the berries intact.
  7. Spoon the batter into the prepared muffin cups, filling about 3/4 full.
  8. For the crumble: combine 3 tablespoons cold butter, 3 tablespoons flour, and 2 tablespoons sugar with a pinch each of cinnamon and cardamom; rub together until coarse crumbs form and sprinkle over each muffin.
Baking
  1. Bake 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  2. Cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

If you prefer less sweetness, reduce sugar to 3/4 cup. For bigger muffins, use a jumbo tin and add 5–7 minutes to baking time. Store cooled muffins in an airtight container for up to 2 days; refrigeration up to 5 days may dry them slightly.