Blackberry muffins
Deliciously moist blackberry muffins topped with a crunchy hazelnut crumble - perfect for breakfast, brunch, or an afternoon treat.
Updated : 13 August, 2025
Easy
About 30 min.
Ingredients
For the crumble topping
55 grams
Flour
55 grams
Brown sugar
25 grams
Hazelnut
40 grams
Butter
For the muffins
75 grams
Butter
225 grams
Flour
175 grams
Sugar
1.5 teaspoon
Baking soda
pinch
Salt
100 milliliters
Milk
100 milliliters
Fermented baked milk
3
Eggs
1 teaspoon
Vanilla extract
200 grams
Blackberries
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190°C and line a 12-hole muffin tin with large or tulip paper cases (or create your own using 15cm/6in squares of baking paper).
Step 2
For the crumble topping, combine the flour, demerara sugar, and hazelnuts in a large bowl. Rub in the butter with your fingertips until the mixture forms small clumps, then set aside.
Step 3
For the muffins, melt the butter and allow it to cool slightly. Sift the flour, sugar, bicarbonate of soda, and salt into a large bowl. In a jug, whisk together the milk, buttermilk, eggs, and vanilla extract until smooth.
Step 4
Create a well in the dry ingredients, pour in the milk mixture and melted butter, and whisk gently until just combined - the batter should still be slightly lumpy. Fold in the blackberries using a large spoon.
Step 5
Spoon the batter evenly into the prepared cases, then sprinkle each muffin with the crumble topping. Bake on the middle shelf for 25-30 minutes, until golden-brown, well risen, and a skewer inserted into the center comes out clean.
Step 6
Serve the muffins warm or at room temperature.