The Streusel blackberry muffins are super soft and moist. They are perfect with tea or coffee served for brunch or afternoon tea. You only need two bowls and a balloon whisk for preparing these easy and super yummy muffins. I used fresh wild blackberries because I picked them during my run in the woods near my house, but you can use store bought or frozen berries.
Baking muffins is pretty easy but the secret to have perfect moist and crumbling muffins is to not overmix the batter and use granulated sugar. The baking temperature it’s important too: it must be 190/200 °C so the inside stays moist and the outside crunchy. You can make these muffins also using with blueberries, raspeberries or mixng them for a colour full result.
Streusel blackberry muffins
- For the batter
- plain flour: 260 grams
- baking powder: 7 grams
- Muscovado sugar: 50 grams
- granulated sugar: 60 grams
- large eggs: 1
- milk , at room temperature: 240 grams
- unsalted butter , melted: 60 grams
- blackberries plus some to top each muffin: 160 grams
- For the Streusel
- granulated sugar: 100 grams
- plain flour: 70 grams
- unsalted butter , diced and cold: 60 grams
- ground cinnamon: 1 tbsp
- Put flour, sugar, butter and cinnamon in a big bowl. Rub the mixture using your fingertips until it resembles coarse bread crumbs. Cover and set into the fridge.
- Put flour, baking powder, the two types of sugar into a big bowl and mix well with a balloon whisk.
- Whisk milk, butter and egg into a jug.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix quickly just to blend the ingredients. Do not overmix.
- Add the blackberries (halved if they are too big) and them into the batter using a rubber spatula.
- Divide thebatter evenly into 12 muffin cases filling them about 3/4 full.
- Add 2 or 3 small blackberries on each muffin and sprinkle the top with the streusel covering well all the surface.
- Bake into the preheated oven to 190/200°C for about 15-18 minutes or until a skewer inserted into the centre comes out clean.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.