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Blackberry Coffee Cake Muffins

These muffins combine tart blackberries with a buttery streusel topping, resulting in a layered baked good with a crisp exterior and tender crumb. They are prepared by mixing a moist batter, folding in fresh blackberries, and topping with a crunchy streusel before baking until golden and bubbling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cut into small pieces
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries
  • 1/2 cup brown sugar for streusel topping
  • 1/3 cup all-purpose flour for streusel
  • 1/4 cup unsalted butter cold, for streusel
  • 1/2 cup rolled oats

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Pastry Cutter or Fork

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Add the cold butter pieces and use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, beat the eggs, buttermilk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
  4. Carefully fold in the blackberries, being gentle to prevent breaking them and turning the batter purple.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. To make the streusel topping, combine flour, brown sugar, oats, and cold butter in a small bowl. Use your fingers or a pastry cutter to mix until the topping is crumbly with pea-sized pieces.
  7. Sprinkle the streusel evenly over the muffin batter, pressing gently so it adheres slightly.
  8. Bake in the preheated oven for about 25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely slightly—the streusel will be crisp and fragrant.
  10. Serve these warm or at room temperature, enjoying the layered textures of tender muffin, juicy blackberries, and crunchy streusel.

Notes

For best results, use fresh blackberries and avoid overmixing to keep the muffins tender and fluffy.