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 with just 5-simple steps, 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.