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–+ servings

Blackberry Muffins

Delicious freshly baked blackberry muffins on a plate
These tender muffins are lightly spiced with cinnamon and cardamom, studded with blackberries, making them a perfect treat for breakfasts or brunch.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 12 muffins

Ingredients

For the muffins

  • 1 cup fresh or frozen blackberries If frozen, do not thaw fully; toss with a tablespoon of flour.
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk Whole or 2% preferred.
  • 2 large eggs Use room temperature for best results.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

For the crumble topping

  • 2 tablespoons cold butter
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 pinch ground cinnamon
  • 1 pinch ground cardamom

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
  • In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
  • Add the eggs, one at a time, then stir in the vanilla until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.

Mixing the Batter

  • Add the dry ingredients to the wet in three additions, alternating with the milk. Mix gently and stop as soon as the batter is uniform.
  • Gently fold in the blackberries, being careful not to smash them.

Baking

  • Fill each muffin cup about 3/4 full.
  • For the crumble, quickly rub together the cold butter, flour, sugar, cinnamon, and cardamom until crumbly; sprinkle over the tops.
  • Bake for 18–20 minutes, rotating the pan halfway through, until golden and a toothpick inserted into the center comes out clean.

Cooling

  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter, honey, or cream cheese. Storage tips: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can freeze wrapped muffins for up to 3 months.