Easy Soft Blackberry Streusel Muffins – Moist Bakery-Style Breakfast Muffins
Soft Blackberry Muffins with Streusel are fluffy bakery-style muffins packed with juicy blackberries and topped with a buttery oat streusel for a crunchy, sweet finish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup sour cream
- 1 teaspoon milk
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 8 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 6 oz blackberries, halved if large
- 1/3 cup pecans, chopped
- Streusel: 1 1/4 tsp cinnamon
- Streusel: 1 tsp vanilla extract
- Streusel: 2/3 cup brown sugar
- Streusel: 1/2 cup flour
- Streusel: 1/2 cup oatmeal
- Streusel: 1/3 cup melted butter
Instructions
- Preheat oven to 400°F (200°C) and line muffin pan with liners.
- Whisk flour, baking powder, baking soda, cinnamon, and salt.
- Mix eggs, sour cream, milk, sugars, melted butter, and vanilla until combined.
- Fold dry ingredients into wet mixture gently (do not overmix).
- Lightly coat blackberries in flour and fold into batter.
- Fill muffin cups evenly.
- Combine streusel ingredients until crumbly and sprinkle on top.
- Bake 15–18 minutes or until a toothpick comes out clean.
- Cool 2–3 minutes, then transfer to rack.
Notes
- Do not overmix for soft muffins.
- You can substitute other berries if desired.
- Store airtight or freeze for later use.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg