Blackberry Streusel Muffins

Freshly baked muffins with a crunchy oat topping stacked in red liners.

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These easy blackberry streusel muffins have a brown butter crumb, juicy berries, and a crunchy oat topping. Fresh or frozen blackberries both work, and the baked muffins freeze well.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Diet: Halal, Vegetarian

Servings: muffins

Calories: 350kcal

Author: Ayla Clulee

Ingredients

Streusel Topping

½ cup all-purpose flour (60 g)
⅓ cup rolled oats (30 g)
¼ cup light brown sugar (45 g)
3½ tablespoon unsalted butter melted (50 g)
½ lemon zest only
1 pinch salt

Muffin Batter

2 cups all-purpose flour (260 g)
2 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
½ stick unsalted butter browned (60 g)
¼ cup vegetable oil (60 ml)
⅔ cup Greek yogurt full fat (150 g)
⅔ cup granulated sugar (140 g)
2 large eggs
1 teaspoon vanilla paste
1 lemon zest and 1 teaspoon juice
1¼ cups blackberries fresh or frozen, tossed with 1 teaspoon flour (180 g)
⅔ cup white chocolate chips or chunks (100 g)

Instructions

Brown the Butter

Melt the butter for the muffins in a small saucepan over medium heat. Cook it for about 10 minutes, until it turns golden brown and smells nutty.
Pour it into a bowl and let it cool down as you get the rest of the ingredients ready.

Make the Streusel

Heat the oven to 200° C - 392° F and line a 12-hole muffin pan with paper liners.
Mix the flour, oats, brown sugar, lemon zest, and salt in a bowl. Stir in the melted butter until the mixture looks like damp crumbs, then set it aside.

Mix the Batter

Whisk the flour, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the cooled brown butter with the oil, sugar, eggs, yogurt, vanilla, lemon zest, and lemon juice.
Pour the wet mix into the dry ingredients and fold until just combined.
Toss the blackberries with a teaspoon of flour, then fold them in gently with the white chocolate.

Fill the Liners and Bake

Divide the batter between the 12 liners and scatter the streusel evenly on top.
Bake for 5 minutes, then lower the oven to 180° C - 356° F and bake for another 18 to 20 minutes, until a skewer comes out clean.
Let the muffins cool in the pan for a few minutes, then move them to a wire rack.

Notes

Let the brown butter cool down before mixing; hot butter can scramble the eggs.
Fold the batter until the flour just disappears; overmixing makes the muffins dense.
Toss the berries in a teaspoon of flour so they do not sink.
Use frozen berries straight from the freezer, without thawing.
The oven starts hot for tall tops; do not open the door in the first 15 minutes.
Room temperature eggs and yogurt mix in more evenly.
Blueberries, raspberries, or chopped strawberries work in place of the blackberries, and milk or dark chocolate can replace the white.
Superfine sugar works in place of granulated, and quick oats work in the streusel with a softer topping, and sour cream can replace the Greek yogurt.
For mini muffins, cut the berries smaller, skip the hot start, and bake at 180° C - 356° F for 11 to 13 minutes.
Keep the blackberry muffins in an airtight container at room temperature for up to 2 days.
Freeze for up to 3 months, well wrapped; defrost at room temperature or warm in a low oven.

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