Cookin’ Up Summertime Berries: Blackberry Muffins with Crumb Topping

I love this time of year. It’s so much easier to find tasty, good quality berries in the produce section of the grocery store. And my local farmer’s markets will be starting again soon too. Can’t wait!

I stumbled upon these lovely blackberries at the store the other day and they just beckoned at me to be made into muffins. My girls LOVE muffins. I can’t stress that enough. Any kind of muffin they can get their hands on and they’re elated. Especially when I put crumb topping on ’em – the proverbial ‘icing on the cake.’  Here’s how I made these gems…

Blackberry Muffins with Crumb Topping


1 1/2 Cups Flour
3/4 Cup Brown Sugar
1/2 tsp. Salt
2 tsp. Baking Powder
1/3 Cup Milk
1/3 Cup Vegetable Oil
1 Egg
tsp. Pure Vanilla
1 1/4 Cups Fresh Blackberries, lightly dusted with flour
Crumb Topping
1/4 Cup Butter, cut up into cubes
1/4 Cup Brown Sugar
1/4 Cup Sugar
1/3 Cup Flour
1 Heaping tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg (freshly grated is best)


1. Preheat oven to 375° F.  Spray one muffin baking pan, top included, with cooking spray or use muffin/cupcake liners.

2. In a medium bowl, combine flour, brown sugar, salt, and baking powder.  Mix together and set aside.

3. In a small bowl or measuring cup, combine milk, vegetable oil, egg and vanilla.  Whisk together and add to dry ingredients until moistened, being careful not to over mix your batter.

4. In a separate bowl, dust your rinsed and dried blackberries with a light coating of flour.  This will help keep the berries suspended in your batter and from sinking to the bottom of your muffins.

5. Add your berries to your batter and fold them in gently.

6. Fill your muffin cups 2/3 -3/4 full, depending on how large you want your muffins.  If you fill them 2/3 full you should get an even dozen muffins.  Note:  Spraying the top of your muffin pan with the cooking spray (even if you’re using muffin/cupcake liners) will  help your muffins come out with more ease when they’re cool!

7.  To make crumb topping:  in a small bowl, combine brown sugar, sugar, flour, cinnamon, and nutmeg.  Cut in cubed butter with a fork or pastry cutter until mixture resembles coarse sand. Sprinkle each muffin with some of the crumb topping mixture.

8.  Bake for approximately 15-25 minutes, depending on your muffin size, and when a toothpick inserted in the center of a muffin comes out almost clean.

9.   Allow muffins to cool in pan for 10 minutes then remove and allow to finish cooling on wire rack.

Makes:  Approx. 12 Muffins

Enjoy warm with a nice slathering of butter.  At least that’s what my girls say is the best and I tend to agree!

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This post is partying over at: Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z and others


15 thoughts on “Cookin’ Up Summertime Berries: Blackberry Muffins with Crumb Topping

  1. I just finished picking 10 cups of wild blackberries yesterday so this recipe is perfect! I can’t wait to try it out! I would love to have you link this up to Titus 2 Tuesday next week on Cornerstone Confessions.

    Hopping over from Women Living Well.


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