Ingredients
Scale
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup sour cream
- 1 teaspoon milk
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 8 tablespoons unsalted butter (1 stick, melted)
- 1 teaspoon vanilla extract
- 6 oz blackberries (cut in half if large)
- 1/3 cup pecans (chopped)
- 1 1/4 teaspoon cinnamon (for streusel)
- 1 teaspoon vanilla extract (for streusel)
- 2/3 cup brown sugar (for streusel)
- 1/2 cup flour (for streusel)
- 1/2 cup oatmeal (for streusel)
- 1/3 cup unsalted butter (melted, for streusel)
Instructions
- Preheat oven to 400°F (200°C) and line a muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix eggs, sour cream, milk, both sugars, melted butter, and vanilla using an electric mixer. The batter will be thick.
- Gently mix dry ingredients into wet ingredients without overmixing.
- Lightly coat blackberries in flour, then fold into the batter.
- Divide batter evenly between muffin liners.
- In a separate bowl, mix all streusel ingredients until crumbly.
- Sprinkle streusel over each muffin and press lightly.
- Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 2–3 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
- You can substitute other berries if desired.
- Store in an airtight container to keep fresh.
- These muffins freeze well when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg