Sanctuary Ridge Family Recipes

Blackberry Crumble Muffins

With the recent harvest of blackberries, I was determined to use them in creative ways. So far I have made blackberry jam, blackberry cobbler, and Blackberry Crumble Muffins. We love muffins for breakfast and these were a cinch to throw together. I love muffins with crumble topping! These are so, so good! I hope you enjoy them as much as we have!

Blackberry Crumble Muffins

Monica Scott
Blackberry Muffin perfection! The touch of lemon adds a wonderful brightness to these. If you love blackberries, give these a try!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American


  • Muffin tins and papers
  • measuring cups
  • measuring spoons
  • Kitchen Aid Mixer
  • spoon


  • 1 1/2 Cups plain flour
  • 3/4 Cups Sugar
  • 1/4 tsp Salt
  • 2 tsp baking powder
  • 1/3 Cup vegetable oil
  • 1 egg, beaten
  • 1 lemon, zested
  • 1/2 Cup Milk
  • 1 tsp vanilla extract
  • 1 Cup blackberries

Crumble Ingredients

  • 1/4 Cup plain flour
  • 1/4 Cup Sugar
  • 3 TBSP Butter, cold


  • Preheat oven to 400 degrees. Prepare the muffin tins.
  • In a large mixing bowl, combine flour, sugar, salt, baking powder, oil, lemon zest, egg, milk, and vanilla. After mixing well, fold in the blackberries.
  • In a separate mixing bowl, combine the crumble ingredients. Use a fork to incorporate the butter into the flour and sugar mixture. It should resemble crumbs when it is mixed well.
  • Fill prepared muffin tins 2/3 full. Place approximately 2 tsp of the crumble topping on each muffin. Bake at 400 degrees for 20-25 minutes, until golden brown.

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