Blackberry Muffins are a delicious way to start the day! Loaded with fresh blackberries, streusel topping, and a sweet vanilla glaze, these muffins are the perfect way to take advantage of fresh berry season. If you love blueberry muffins but are looking to try something new, you’ll love this delicious twist!

Muffins. Quite possibly my favorite breakfast pastry. Yes, I know….it’s a bold statement. Because there’s coffee cake and cinnamon rolls and donuts and scones….all of which are undeniably delicious. But there’s just something about muffins.

I love the fact that the flavor possibilities are endless, the fact that you can add streusel topping and drizzle them with glaze, the fact that everyone gets their own.

They’re small and portable and you don’t feel quite as guilty eating them as you do donuts. And they’re the perfect way to make use of fresh fruit!

These Blackberry Muffins are my absolute new favorite, because BLACKBERRIES!!! They’re always are such a treat, and although I love eating them straight from the container, baking them into these muffins was the best decision I’ve made in a while.

If you love muffins as much as I do, you’re sure to fall in love with this recipe!

🥚 Ingredients

To make these muffins extra moist, I used plain Greek yogurt in this recipe. You can also use vanilla Greek yogurt for an extra touch of sweetness, OR you can substitute sour cream.

Muffins:

3 c. all purpose flour
1 c. granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. plain Greek yogurt
1/2 c. milk
2 large eggs
8 Tbsp. unsalted butter, melted
2 c. blackberries
1 Tbsp. flour

Streusel:

1/2 c. all purpose flour
1/4 c. sugar
2 Tbsp. unsalted butter, melted

Icing:

1/2 c. powdered sugar
1 Tbsp. milk
1/2 tsp. vanilla extract

📋 Instructions

Preheat oven to 375°.
Prepare 18 muffin cups with cupcake liners OR cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate small bowl, whisk together yogurt, eggs, and milk. Add to flour mixture.
Stir in melted butter.
Toss blackberries in 1 Tbsp. flour; stir into batter.
Divide batter evenly among 18 muffins cups.
Prepare streusel topping and divide evenly among muffin cups.
Bake at 375° for 20-25 minutes.
Cool completely.
Combine ingredients for glaze and drizzle over cooled cupcakes.

🍓 Recipe variations

Substitute raspberries, blueberries, or strawberries for the blackberries
Add 3/4 c. white chocolate chips
Add 1/2 c. chopped nuts
Omit the streusel topping and/or icing
Substitute sour cream for the Greek yogurt
Make a sweet lemon glaze by substituting lemon juice for the vanilla extract

❄️ Can you use frozen berries?

Yes, you can definitely substitute frozen blackberries for the fresh ones. When using frozen berries, do NOT thaw them. Simply toss them in flour as you would the fresh ones and add to the batter in the same way.

🥧 Related recipes