Blackberry Muffins with Oatmeal Streusel offer a delightful combination of juicy blackberries and a crunchy, sweet topping. Ideal for breakfast, brunch, or a snack, these muffins are both hearty and indulgent. With a crispy oatmeal streusel topping and tender, berry-filled interiors, this recipe will quickly become a favorite in your baking repertoire.
Ingredients:
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blackberries
For the Oatmeal Streusel:
1/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup butter, cold and cubed
Instructions:
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the blackberries.
Prepare Streusel: For the streusel, combine oats, flour, and brown sugar in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Assemble Muffins: Fill each muffin cup about 3/4 full with batter. Sprinkle the oatmeal streusel evenly over the tops.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving Tips:
Warm or Room Temperature: Serve the muffins warm for the best flavor and texture. Simply reheat them in the microwave for about 10-15 seconds or warm them in a toaster oven. They are also delicious at room temperature.
Accompaniments: These muffins pair wonderfully with a cup of coffee, tea, or hot cocoa. You can also enjoy them with a dollop of yogurt or a drizzle of honey for added sweetness.
Presentation: For a special touch, dust the tops with a little powdered sugar before serving. Arrange them on a pretty platter or in a basket lined with a cloth napkin for a charming presentation.
Storage Tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and prevent them from drying out.
Refrigeration: If you need to keep them for a bit longer, you can refrigerate the muffins for up to a week. Make sure they are stored in an airtight container to prevent them from absorbing any odors from the fridge.
Freezing: For longer storage, freeze the muffins. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the muffins to a resealable freezer bag or airtight container and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm them in the oven at 350°F (175°C) for 10-15 minutes.
Avoid Moisture: To prevent sogginess, avoid storing muffins in the refrigerator if you plan to eat them within a few days. Also, ensure they are completely cool before storing to prevent condensation inside the container.
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FAQs:
Can I use frozen blackberries in this recipe?
Yes, you can use frozen blackberries in this recipe. To prevent the muffins from turning too purple, do not thaw the blackberries before adding them to the batter. Gently fold them in while they are still frozen to maintain the muffins’ bright color and prevent excess moisture.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is designed for baking and contains a binder like xanthan gum or guar gum, which helps the muffins hold their shape and texture.
Can I make these muffins ahead of time?
Absolutely! You can bake the muffins ahead of time. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them as described in the storage tips section. Reheat before serving for the best taste and texture.
What can I use as a substitute for butter in the streusel?
If you need a butter substitute for the streusel, you can use coconut oil or a plant-based margarine. Both alternatives will provide a similar texture and richness. If you use coconut oil, keep in mind that it may add a slight coconut flavor to the streusel.
Conclusion:
These Blackberry Muffins with Oatmeal Streusel are not just a treat for the taste buds but also a feast for the eyes. With their beautiful crumb and delicious flavor, they’re sure to be a hit at any gathering. Enjoy these muffins warm from the oven or at room temperature—they’re perfect either way!
📖 Recipe:
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Blackberry Muffins with Oatmeal Streusel
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Indulge in the perfect combination of tart blackberries and a sweet, crunchy topping with these Blackberry Muffins with Oatmeal Streusel. These homemade muffins are easy to bake and ideal for breakfast or a snack. Bursting with juicy blackberries and topped with a delightful oatmeal streusel, they offer a comforting and satisfying treat. Enjoy them fresh from the oven or as a make-ahead option that can be stored or frozen for later.
Ingredients
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blackberries
For the Oatmeal Streusel:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blackberries.
- For the streusel, combine the oats, flour, and brown sugar in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Fill each muffin cup about 3/4 full with the batter. Sprinkle the oatmeal streusel evenly over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If using frozen blackberries, do not thaw them before adding to the batter to prevent color bleeding.
For a gluten-free option, use a gluten-free flour blend designed for baking.
Muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze them for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 220 kcal
