This is the perfect recipe for blackberry crumble muffins, they’re soft, delicious and really fresh. The lemon combines perfectly with the fresh blackberries and the crumble gives a crunchy texture to the muffin.

Each bite you take will melt into your mouth, there’s the perfect balance of textures, sweetness and flavors. This makes it a delightful treat any time of the day.

Jump to Recipe

You can make them for breakfast, as a snack or the perfect treat to eat with your tea. They take less than 15 minutes to prepare and they are really easy to make. You can also make them in big batches and freeze.

index

1)freeze

2)list of ingredients

3)different flavors

4)tips

5)how to make it

6)process

7)more recipes

8)full recipe

9)printable recipe

Freeze

Muffins are really easy to make but we don’t always have the time or energy to start baking, that’s why you can prepare them ahead of time and freeze them.

Allow your muffins to cool down completely and place them inside of a Ziplock bag to protect them from freezer burn and keep them fresh longer.
now place them in a freezer safe container and label it with the date and name of the product for easy identification.
you can freeze them for up to 3 months, i would not keep them longer in the freezer or the quality can deteriorate.

Whenever you wanna eat a muffin you can just warm it up in your microwave or leave at room temp until its fresh again and then give it a couple seconds in the microwave so its warm again.

here is a list of the ingredients we are gonna be using for the blackberry crumble muffins, scrolling down some more you can find the recipe in grams and cups!

Ingredients

Muffin

granulated sugar
all purpose flour
baking powder
vegetable oil
milk
eggs
lemon zest
blackberries

Ingredients

Crumble

Brown sugar
granulated sugar
soft butter
all purpose flour
lemon zest

different flavors

in our blog we have so many different flavors of muffins, they are all so easy to make and taste super delicious. Here are some options for muffins that we are gonna post soon.

fruits

Peach cobbler muffins
cherry
apple pie muffins
banana bread style

others

Cinnamon roll muffin
peanut butter and jam
savory options (cheese, egg, corn..)
caramel

Tips

Here are the best tips on how to make the perfect blackberry crumble muffins. This will help you make them making no mistakes!

Rub the lemon zest and the sugar together using your fingers, this will help the lemon realize its natural oils and affect the final flavor.

In one bowl mix the dry ingredients and in a separate bowl the wet ingredients, then you can combine them together. We don’t wanna over-mix the batter.
if you use frozen blackberries make sure to lightly coat them with flour and then mix them at the very end.
If the frozen blackberries are still frozen they will not leave any strikes but if they de frost before mixing them with the batter they will stain it and leave strikes or just make the whole batter pink/purple. (Choose whatever you like the most this is personal preference!)
First bake at 210 C 410 F for 13 minutes so they rise and then lower the temperature to 170 C 340 F for 4 minutes so they cook completely and stay soft in the inside.
Always check with a toothpick to see if its cooked. All ovens work different! (Insert wooden toothpick in the center of the muffin and if it comes out with crumbs not wet batter it’s ready).
Check the expiration date for your baking powder (ours expired years ago and doesn’t fully work so if you see that your muffins are not rising properly this could be the problem).

how to make it

Start by making the crumble so we can use it later and keep it in the fridge.

To make the batter we mix all the dry ingredients in one bowl and then in a separate bowl we mix the wet ingredients, combine them together. Then add the blackberries, mix again and place in a muffin tin with muffin liners. Add the crumble on top and bake.

Process

More recipes

Check our latest recipes we think you may love! Remember to leave a review in our blog if you try a recipe they help us a lot and we can keep creating more content for everyone!

RECIPE

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

Ingredients

crumble

35 grams brown sugar
10 grams granulated sugar
30 grams soft butter
40 grams all purpose flour
just a little of lemon zest

Batter

dry ingredients

75 grams granulated sugaar
1 lemon (zest)
100 grams all purpose flour
2.5 grams baking powder

Wet ingredients

1 and 1/2 eggs (i used two very small egg for this, you can do that too if your chickens lay tiny eggs)
40 grams milk
40 grams vegetable oil
125 grams blackberries

Step by step

crumble

1)First step, crumble

To make blackberry crumble muffins i like to start by making the crumble, its super easy and takes only minutes to prepare.

In a bowl combine granulated sugar, some lemon zest, brown sugar, all purpose flour and soft butter. Use your fingers to it the butter into the mixture until it resembles wet crumbs. The butter should be evenly distributed throughout the mixture. Keep in the fridge for later.

dry ingredients

2)Second step, lemon zest

Choose a fresh lemon and make sure to clean it throughly, dry it and zest it. You can use a zester or grater and rub the lemon against it, then collect all the zest.

In a clean and dry bowl pour in the granulated sugar and the lemon zest. Rub them together using your fingers for about a minute so the zest can release all the natural oils.

3)Third step, dry ingredients

To the same bowl you can add the all purpose flour and baking powder. Mix them until all the ingredients are fully incorporated and set aside.

wet ingredients

4)Forth step, wet ingredients

In a separate bowl crack 2 really small eggs or 2 eggs and use only 1 and a half. To use one and a half you wanna crack one egg into a bowl, beat it with a whisk, separate half of it and store it in the fridge to use on another recipe and to the half egg that was in the bowl add one more egg so you can have one and a half.

Add the milk and vegetable oil.

5)Fifth step, whisk

use a whisk for this step and beat all the eggs with the oil and the milk until you can see them becoming smooth with no egg lumps.

combine together

6)Sixth step, dry to wet

Pour in the dry ingredients into the bowl with the wet ingredients and combine them together using an spatula, keep in mind we don’t wanna over mix this batter so you should still see flour lumps on the batter, no need to fix them.

7)Seventh step, blackberries

Add some flour to the blackberries and mix them a little bit so they don’t sink when baking. Only do this if they’re frozen. Add them to the batter and give them a quick mix.

Pre heat your oven at 210 C or 410 F

8)Eight step, muffin tin

Grease your muffin tin of choice, we are using our Russel Hobbs muffin pan (26.5 x 17.5 x 3 cm), cleans super easy and nothing sticks to it it’s perfect.

Add muffin liners im using the white 5 cm liners from Amazon they come in packs of 100 and cost less than 3 euros.

Fill them to the top with the batter and add the crumble on top.

bake

9)Ninth step, bake

Once the oven is at the right temperature you wanna bake them for 13-14 minutes (210C 410F) after that time Lower your oven temperature to 170C 340F and cook for 3-4 minute or until they’re fully cooked.

insert a wooden toothpick on the center to check, if you see wet crumbs then its ready but if all you see is wet batter it needs more time. All ovens work different so they always take different time to bake is really important that you pay attention so the blackberry crumble muffins don’t over cook.