Blackberry Muffins topped with Almond Streusel

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I try my hardest to eat what is in season and in doing so, I find that I get the best products at the lowest price. The other day while picking up some items at my local grocery store, I came across signs for fresh Blackberries at only $1 a basket! Now that was a deal I couldn’t pass up. I quickly filled my cart with 3 cartons without any idea on how I was going to use them.

The following work day, I decided to greet my new student staff with freshly baked muffins for our early morning meeting. I had never had a Blackberry Muffin before but thought it would be a great use of the fresh blackberries I had just picked up. Plus, I recalled a recipe from Williams Sonoma that featured this combination.

After a little digging around I found the recipe and quickly began making some modifications. The recipe is SUPER easy and I think the additions I made added a great flavor profile to the muffins.

The muffin was light, fluffy, and quite moist. The large blackberries were a nice surprise when biting into the muffin and I was pleased to see that my cautious folding of the batter yielded no “bleeding” from the berries. As for the almond streusel topping, well, what’s not to love about crunchy almonds, sugar and butter? The slight crunch added great texture and it seemed to be quite the favorite component with everyone.

 

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Blackberry Muffins topped with Almond Streusel
Makes 12 Muffins

Ingredients:

Streusel Topping:
1/3 cup granulated sugar
2 tablespoons all purpose flour
1 heaping tablespoon brown sugar
½ teaspoon ground cinnamon
½ teaspoon fresh lemon zest
2 tablespoons unsalted butter, melted
½ cup sliced toasted almonds, roughly chopped

Batter:
2 cups all purpose flour
¾ cup granulated sugar (more if needed, depending on sweetness of berries)
1/4 cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon fresh lemon zest
¼ teaspoon salt
1 egg, beaten
5 tablespoons unsalted butter, melted
1 cup buttermilk
1 tablespoon vanilla extract
2 cups fresh blackberries


Preheat an oven to 375°F. Place 12 paper liners in a standard muffin tin. Using a cooking spray, lightly spray the cups and pan. Set aside.

Prepare the topping. In a small bowl, stir together the sugars, flour, cinnamon and lemon zest. Stir in the melted butter until the mixture is crumbly. Stir in almonds and set aside.

Prepare the batter. In a small bowl, whisk together the buttermilk and vanilla extract. In a larger bowl, stir together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk mixture. Stir just until evenly moistened. The batter will be fairly lumpy. Carefully sprinkle in the blackberries (reserving 12 of the berries aside) and gently fold into the batter with a large rubber spatula just until evenly distributed. Take care not to break up the fruit.

Spoon and divide evenly the batter into the prepared muffin cups. Gently place one berry on top of each muffin and lightly press down with your finger until it is submerged. Proceed to cover each muffin with the streusel topping, dividing it evenly .

Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature.

Enjoy!

Just missing a steaming cup of Joe :)

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9 thoughts on “Blackberry Muffins topped with Almond Streusel

  1. Hmmm…I’ve never tried sour cream in my muffin recipes. I make a blueberry muffin that’s stellar – I think the secret is a little lemon zest and milk. Oh, and the streusel topping doesn’t hurt either!

  2. Pingback: Berry Big Muffin Tops. But they’re gluten free! « whatstowheat

  3. Glad I came across your recipe. I’ve made the W/S version before however. found something was lacking. Your modifications did the trick sister! I love nuts but not on the top of my muffins (a texture sort of thing) and your modifications of adding vanilla & brown sugar(s) to both the topping & body of the batter kicked it up. This along with adding cinnamon to the streusel helped alot. I had a whole carton of butermilk so I used this but prefer using the sour cream method with my quick breads when they call for it too ( I can’t wait to try your sour cream & milk formula on some of my other recipes). I even added some blueberries in the mix & always place a few on top of my muffins as well. This recipe can make 6 texas sized muffins & I had the neighbors asking for more!
    Thank You!

  4. Pingback: Buttermilk Bread Loaf | The Culinary Chronicles

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