BlackBerry Muffins with Streusel Topping and Vanilla Glaze

Soft, bakery-style muffins bursting with fresh blackberries and topped with a golden streusel and a sweet vanilla glaze.

These moist and tender blackberry muffins are packed with juicy berries and topped with a buttery streusel and vanilla glaze. Made with sour cream and a soft flour for a soft crumb, they’re perfect for breakfast, brunch, or summer snacking.

A Taste of Summer: Blackberry Picking at Grandma’s

I grew up picking wild blackberries on my grandmother’s farm, usually barefoot with a tin pail and stained fingertips. We’d brave the thorns, swat at gnats, and sneak a few juicy bites along the way. Nothing says summer quite like fresh-picked blackberries warm from the sun and sweet as pie.

These muffins take me back there every time. If you can get your hands on wild blackberries, use them; they’re sweeter and more flavorful than store-bought. But even grocery store berries or frozen (thawed) blackberries will work beautifully in this recipe.

Why You’ll Love This Recipe

• Soft, bakery-style texture with golden muffin tops
• Bursting with juicy blackberries in every bite
• Topped with buttery cinnamon streusel and sweet vanilla glaze
• Easy to freeze for future breakfasts or company
• Perfect for using up fresh summer berries
• Simple pantry ingredients—no mixer required

What You’ll Need to make these delicious Blackberry Muffins

(Be sure to see the full printable recipe below this post.)

For the Muffins:

• All-purpose flour (I prefer White Lily)
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Granulated sugar
• Eggs
• Vegetable oil
• Melted butter
• Sour cream
• Vanilla extract
• Blackberries (fresh, wild, or thawed frozen)

For the Streusel Topping:

• All-purpose flour
• Light brown sugar
• Ground cinnamon
• Cold butter, cubed

For the Vanilla Glaze (Optional):

• Powdered sugar
• Vanilla extract

Milk or cream

How to make these delicious Blackberry Muffins

1. Preheat the Oven: Preheat your oven to 425°F. Line a 12-cup muffin tin with white paper liners or lightly grease each cup.
2. Prepare the Streusel (if using): In a small bowl, mix ⅓ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon.
   • Cut in 3 tablespoons cold butter using a fork or your fingers until crumbly.
   • Place the bowl in the fridge until ready to use.
3. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and cinnamon.
4. Mix the Wet Ingredients: In another bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, and vanilla until smooth and creamy.
5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t over mix.
6. Add the Blackberries: Toss blackberries with 1 teaspoon flour (to keep them from sinking), then gently fold them into the batter.
7. Fill the Muffin Cups: Divide batter evenly into 12 muffin cups, filling each about ¾ full.
   • Sprinkle streusel topping over each muffin, if using.
8. Bake: Bake at 425°F for 5 minutes, then reduce oven temp to 350°F and continue baking for 15–18 more minutes, or until a toothpick comes out clean.
9. Cool and Glaze: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
   • If glazing: Whisk together powdered sugar, vanilla, and milk. Drizzle lightly over cooled muffins.

Baking Tips for Perfect Blackberry Muffins

• Start hot, then lower the temp: Preheat to 425°F and bake for 5 minutes, then reduce to 350°F for the remaining 15–20 minutes. This gives you that lovely domed muffin top.
• Toss blackberries in flour: This keeps them from sinking to the bottom.
• Don’t overmix the batter: Stir gently until just combined for tender muffins.
• Use fresh blackberries if possible: Frozen works too just thaw, drain well, and pat dry. NOTE: If the blackberries are very large or jumbo size, cut in half or into two-thirds pieces.
• Skip the nuts: For this version, we’re doing a smooth streusel with no pecans or walnuts, letting the berries shine.

Serving Suggestions

• Serve warm with a smear of butter or blackberry jam
• Dust lightly with powdered sugar for an elegant touch
• Make mini muffins for brunch platters or baby showers
• Pair with sweet tea or a cold glass of milk on the porch

Storage & Freezing

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days—just warm gently before serving.
• Freeze baked muffins in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 15–20 seconds.

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

Aletia

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