Blackberry Muffins with Crumble Topping

Bursting with blackberries and topped with a cinnamon-cardamom crumble, these bakery style blackberry muffins may just be the best ever! They’re super simple to make and can be made with frozen or fresh blackberries.

Recipe by Erin from

oregon berries platings and pairings blackberry muffins with crumble topping


For the Blackberry Muffin Battter

1 ½ C all-purpose flour
¾ C sugar
½ t salt
2 t baking powder
⅓ C vegetable oil
1 egg
1 t vanilla extract
¼ t almond extract optional
⅓ - ½ C milk
1 C fresh frozen blackberries or fresh

For the Streusel Topping

½ C sugar
⅓ C all-purpose flour
¼ C butter melted
1 t ground cinnamon
½ t ground cardamom


Step 1
Preheat oven to 400°F . Grease a muffin tin or line with muffin liners.

Step 2
Combine flour, sugar, salt and baking powder in a large bowl.

Step 3
Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ – ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.

Step 4
Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.

Step 5
To Make Streusel Topping: Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.

Step 6
Divide batter evenly into muffin cups. Sprinkle with streusel topping.

Step 7
Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.