Blackberry Muffins with Streusel Topping

Can someone please explain to me why I don’t make muffins very often?

What is my problem? They’re like cake. For breakfast. What’s not to love?

Maybe it’s the lack of frosting? Good thing I topped these with some streusel.

Please forgive the weird photos. I’m playing around with studio lighting and I haven’t quite figured it out yet. Cross your fingers that I figure it out before I get frustrated and throw the softboxes across the room, yeah?

Blackberry Muffins wiht Streusel Topping


For the muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 cup greek yogurt
1/2 cup buttermilk
1 teaspoon vanilla
1 egg
1 heaping cup fresh or frozen blackberries
For the streusel topping:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons rolled oats
1/4 teaspoon cinnamon
2 tablespoons cold butter



To make the muffins:
Preheat the oven to 400 degrees.
Stir together the flour, sugar, salt, cinnamon, and baking soda in a large bowl.
In a small bowl, whisk together the yogurt, buttermilk, vanilla, and egg until combined.
Add the wet ingredients to the dry and stir until just combined. Fold in the berries.
Fill greased or lined muffin cups 2/3 of the way full.
To make the streusel topping:
Combine the flour, brown sugar, oats, and cinnamon in a small bowl. Cut in butter until the mixture is crumbly. Sprinkle over the tops of each muffin.
Bake for 20-25 minutes or until a tester comes out clean.