Blackberry Buttermilk Crumble Muffins

Over the weekend I decided it had been too long since I’d baked something, so naturally I set out to find the perfect recipe. Since last time I made a cake and it took quite a while for my small family to finish, I decided on something more manageable this time: muffins. I found this delicious looking recipe for Buttermilk Blackberry Crumble Muffins on Scarletta Bakes.

The tasty muffins fresh from the oven

I mostly followed the directions, although I’d recommend a few tweaks to the recipe which I’ve included below. They were just a little sweet for my taste, but the blackberries in them were fabulous. And they only got better as they cooled, which isn’t something I find to be the case with most baked treats.

I’m also slightly addicted to cooking with blackberries now since they give the batter the stellar purple color you don’t get from any other food.

Second time in a month I’ve had baked Barney-colored food

The crumble gave them a nice crunchy top..


…while the insides were gooey and moist from the fruit.

Baked goods are the only things that are better when described as gooey and moist

Buttermilk Blackberry Crumble Muffins (adapted slightly from Scarletta Bakes)

For the muffins:
3/4 c. white sugar, granulated
5 tbsp. unsalted butter, softened*
3/4 c. buttermilk
2 large eggs
1 3/4c. all-purpose flour
2 tsp. baking powder
2.5 c. blackberries, roughly chopped

For the crumble topping:
1/2 c. dark brown sugar, packed
1/2 c. Nilla wafers or plain vanilla cookies
3 tbsp. unsalted butter, melted

*I used 3 tbsp unsweetened butter and 3 tbsp butter to cut calories, and it can help to make this very dense recipe a little less dense

Preheat oven to 400 degrees F. Line muffin tins (14-16) with liners.

Crush the vanilla cookies, leaving in some larger chunks to ensure some crunch to the topping. Combine the dark brown sugar, vanilla cookies and melted butter for the crumble toppings. Set aside.

For the batter, cream the butter and sugar. Beat in the eggs one at a time. Then add the flour and baking powder, alternating with the buttermilk (3 flour additions, 2 buttermilk additions). Mix until the ingredients are just integrated, being careful not to over-mix. Fold in the blackberries (this is where the batter turns that stellar purple!). Fill each muffin space (what on earth do you call the individual muffin openings on a tin??) 2/3 full and top with a generous amount of crumble. Bake 18-22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean.


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